|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Nutrition Facts
Nutrition facts per serving:
- Calories 95
- Protein(gm)5
- Carbohydrate(gm)19
- Dietary Fiber, total(gm)4
- Sugar, total(gm)7
- Sodium(mg)312
- Potassium(mg)743
- Calcium(DV %)30
- Iron(DV %)1
- Vegetables()2
- Starch()1
*Percent Daily Values are base on a 2,000 calorie diet
Barley-Vegetable Soup
Makes:
8
servings
Prep:
20 mins
Cook: 8 hrs (low) or 4 hours (high)
Cook: 8 hrs (low) or 4 hours (high)
Ingredients
- 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
Directions
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.
|
||||
