Italian Vegetable Soup
From Better Homes and Gardens [1]
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 vegetable broth
1-1/2 cups reduced-sodium vegetable juice
1/4 cup purchased pesto (optional)
Finely shredded Parmesean cheese (optional)
Directions
- 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 vegetable 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 Parmesan cheese.
Serves 6.
Information
- Category
- Main Dishes, Soup
- Cuisine
- Italian