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