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Barley-Vegetable Soup

Barley-Vegetable Soup

Date added: December 18, 2007

  • Servings: 8 change
  • Calories per serving: 96
  • Prep time: 20
  • Cook time: 8

Ingredients

  • 4 cup juice, tomato vegetable, low sod
  • 28 fluid ounce broth, chicken, light, fat free, rducd sod, cnd
  • 2 1/2 cup squash, zucchini, w/skin, fresh, chpd
  • 1 1/2 cup peppers, bell, red, sweet, fresh, chpd
  • 1 cup onion, white, fresh, chpd
  • 1/2 cup barley, pearled, dry
  • 1/4 tsp salt, table
  • 1/4 tsp spice, pepper, black, ground
  • 3 garlic, cloves, fresh

Recipe Method

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

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

Nutritional Facts

Per serving% Daily Value*
Calories 965%
Fat 0g1%
Cholesterol 0mg0%
Sodium 361mg 15%
Carbohydrates 21g5%

More facts...

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