Lite-Italian Vegetable Soup

By Ms. Lizz

  • 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)

  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

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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