Italian Vegetable Soup

Ingredients :
1  9-oz.  package frozen cut green beans
1/2  of a 16-oz.  package frozen cauliflower
1  14.5-oz.  can diced tomatoes with basil, garlic, and oregano
1/2  cup  chopped onion (1 medium)On Sale
1/2  cup  sliced celery (1 stalk)On Sale
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)On Sale


Directions :
  • 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.