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Italian vegetable soup
by Londa Somers
serves: 4
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  top with basil pesto and Parmesan cheese if desired
Ingredients:
  9 ounces   frozen green beans
  8 ounces   frozen cauliflower
  1 can   tomatoes
  1/2 cup   onions, chopped
  1/4 cup   celery, sliced
  1/4 cup   barley
  1 clove   garlic, minced
  1/4 tsp.   black pepper
  3 cups   chicken broth
  1 1/2 cups   vegetable juice
Directions:
  Combine all ingredients in slow cooker and cook for 6-8 hours on low.
Categories:
 
  • Side Dishes
  • Soups
  • Vegetarian/Vegan


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