Italian Vegetable Soup

By myangelsc86

Purchased pesto adds zip to this veggie-barley slow-cooked soup. Serve with a sandwich for a light meal

Prep: 20 minutes
Cook: 6 to 8 hours (low) or 3 to 4 hours (high)

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

Servings 6

Preparation

Step 1

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