what can be better on these cool fall days than a hot bowl of homemade soup, comfort food at it’s best!

•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)

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.

Calories 81, Sodium (mg)520, Carbohydrate (g)17, Total Sugar (g)7, Fiber (g)3, Protein (g)4, Vitamin C (DV%)56, Calcium (DV%)7, Iron (DV%)8, Starch (d.e.).5, Vegetables (d.e.)2, Percent Daily Values are based on a 2,000 calorie diet