BHG Italian Vegetable Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 101.6
- Total Fat: 1.1 g
- Cholesterol: 0.8 mg
- Sodium: 1,854.6 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 4.9 g
- Protein: 3.2 g
View full nutritional breakdown of BHG Italian Vegetable Soup calories by ingredient
Introduction
The simplest, most amazing Vegetable soup ever! The simplest, most amazing Vegetable soup ever!Number of Servings: 5
Ingredients
-
1 9-oz. package frozen cut green beans
1/2 of a 16-oz. package frozen cauliflower
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano
1/2 cup chopped onion (1 medium)
1/2 cup sliced celery (1 stalk)
1/4 cup regular barley
1 clove garlic, minced
1/4 tsp. ground black pepper
3 cups reduced-sodium chicken broth
1-1/2 cups reduced-sodium vegetable juice
1/4 cup purchased pesto (optional)
Finely shredded Parmesean cheese (optional)
Directions
1. In a 3-1/2- or 4-quart slow cooker, place frozen green beans, cauliflower, undrained tomatoes, onion, celery, barley, garlic, and pepper. In a medium bowl, combine chicken broth and vegetable juice. Pour over vegetable mixture in cooker.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, top each serving with pesto and Parmesean cheese. Makes 6 to 8 side-dish servings.
Number of Servings: 5
Recipe submitted by SparkPeople user XAASHLEY.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, top each serving with pesto and Parmesean cheese. Makes 6 to 8 side-dish servings.
Number of Servings: 5
Recipe submitted by SparkPeople user XAASHLEY.
