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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)
Details
Preparation
Step 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.
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.
Nutrition Facts
Calories 81, Total Fat (g) 0, Saturated Fat (g) 0, Monounsaturated Fat (g) 0, Polyunsaturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 520, Carbohydrate (g) 17, Total Sugar (g) 7, Fiber (g) 3, Protein (g) 4, Vitamin A (DV%) 0, 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
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