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Thursday, June 2, 2016

Barley-Vegetable Soup

This hearty veggie-filled soup takes less time to put together than it does to set the table.

Makes: 8 side-dish servings
Prep: 20 minutes
Cook: Low 8 hours, High 4 hours


4 cups low-sodium tomato juice
2 1/2 cups chopped zucchini (2 medium)
2 14-ounce cans reduced-sodium chicken broth
1 1/2 cups coarsely chopped yellow and/or red sweet peppers (2 medium)
1 cup chopped onion (1 large)
1/2 cup regular barley
1/4 teaspoon ground black pepper
3 cloves garlic, minced

In a 3 1/2- to 5-quart slow cooker combine tomato juice, zucchini, broth, sweet peppers, onion, barley, black pepper, and garlic.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.

Nutrition Facts
Servings Per Recipe 8 side-dish servingsCalories95, Sodium (mg)312, Carbohydrate (g)19, Total Sugar (g)7, Fiber (g)4, Protein (g)5, Calcium (DV%)3, Iron (DV%)6, Starch (d.e.).5, Vegetables (d.e.)2, Percent Daily Values are based on a 2,000 calorie diet

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