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