Italian Vegetable Soup ~ Crock Pot

Soup, Soup, Soup, when I make a soup I load it up with vegetables, and believe me, it is a meal!

Better Homes & Gardens


1  9 ounce package frozen cut green beans
1/2  16 ounce package frozen cauliflower
1  14 1/2 ounce 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)

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.


About Delicious Goodies

Love life, the outdoors, photography, reading, cooking, baking, spending time with family. Just a girl next door in what I call paradise - Southern California. By no means a professional cook, I do enjoy cooking, trying new recipes and sharing with others. I hope you enjoy what you find here! I have one Vegan in the family, so we are always making two meals, rather fun, and it allows us to try new ideas. When I was in Middle School I use to help my Grandmother make cookie canisters - every year at Christmas we would make an assortment of cookies, breads, candy and put them in a wrapped canister and give them as gifts. I still enjoy this idea, although haven't done it that much - at least not an assortment of goodies. I think this year will be the year I go back to that idea and see how everyone likes it. Have a wonderful week, and spread kindness everywhere you go!
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