Healthy veggie barley soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.0 cup, chopped Carrots, raw1.0 cup, diced Celery, raw1.0 cup kernels Yellow Sweet Corn, Frozen1.0 cup, chopped Onions, raw1.0 cup Peas, frozen2.0 cup Barley, pearled, cooked3.5 cup Green Beans French style canned (1 can)3.5 cup 365 Organic Diced Tomatoes (1 can)3.5 cup Cannellini Beans White Kidney Beans Bushs (1 can)64.0 oz V8 Vegetable Juice, Low Sodium
Throw all ingredients in slow cooker. Add pepper, roasted garlic salt, oregano, basil, a few dashes of worchestshire sauce, 1 tsp of sugar (or substitute), and 1 bay leaf. Cook on low for 8 hours, add cooked barley in the last hour. Take bay leaf out and serve.
This recipe is very forgiving, you really can add any veggies you want. I've added minced garlic, cauliflower, okra etc. I also done half V8 (4 cups) and half veggie stock. Not as "saucy", which is a nice change.
Serving Size: Makes eight 2-cup servings
Number of Servings: 8.0
Recipe submitted by SparkPeople user JENNFEDELE71.
Number of Servings: 8.0
Recipe submitted by SparkPeople user JENNFEDELE71.
Nutritional Info Amount Per Serving
- Calories: 266.9
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 913.3 mg
- Total Carbs: 56.7 g
- Dietary Fiber: 13.8 g
- Protein: 12.0 g
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