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