Lite-Italian Vegetable Soup

By Ms. Lizz

Ingredients
  • 8 oz frozen cauliflower pieces

  • 9 oz frozen cut green beans

  • 14 1/2 oz canned diced tomatoes, with basil and garlic , undrained

  • 1/2 cup fresh chopped onion

  • 1/2 cup fresh chopped celery

  • 1/4 cup pearled barley

  • 1 medium garlic cloves , minced

  • 1/4 tsp black pepper

  • 3 cup fat free reduced sodium chicken broth

  • 1 1/2 cup vegetable juice, low sodium

  • 1/4 cup pesto sauce (optional)

Directions
  1. In a 3 1/2- or 4-quart slow cooker place green beans, cauliflower, undrained tomatoes, onion, celery, barley, garlic, and pepper. Combine in a medium bowl the 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. Top each serving with pesto (optional).

  3. Makes 8 servings


Nutritional Facts

Servings
1
Amount Per Serving
Calories 65.6
Total Carbs 11.9g
Dietary Fiber 3.2g
Sugars 4.1g
Total Fat 0.3g
Saturated Fat 0g
Unsaturated Fat 0.3g
Potassium 0mg
Protein 2.6g
Sodium 331.3mg
Dietary Exchanges
1/4 Starch
1 1/2 Vegetable

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