Freshen up your menu with some new ideas! These recipes using Green Giant© vegetables will help you keep your family healthy and happy.
Slow-Cooker Vegetable Soup with Barley
8 Hr 25 Min
10 servings (1 1/2 cups each)
Save time slicing and dicing by using a combo of fresh and prepared frozen veggies in this wholesome soup with plenty of nutty pearl barley.
1 cup uncooked regular pearl barley
1 dried bay leaf
1/2 teaspoon fennel seed
1 1/2 cups ready-to-eat baby-cut carrots, halved crosswise
1 cup sliced celery (2 medium stalks)
1 medium onion, chopped (about 1/2 cup)
1/2 cup chopped green bell pepper (1/2 medium)
2 cloves garlic, minced
1 large dark-orange sweet potato, peeled, cubed
1 1/2 cups Green Giant® Niblets® frozen corn (from 1-lb bag)
1 1/2 cups Green Giant® frozen cut green beans (from 1-lb bag)
1 1/4 teaspoons salt
1/4 teaspoon pepper
2 cans (14 oz each) vegetable broth
6 cups water
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
Cover; cook on Low setting 6 to 8 hours.
About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.
|NUTRITION INFORMATION PER SERVING|
|Serving Size:||1 1/2 Cups|
|Calories||135||Calories from Fat||10|
| || ||% Daily Value|| |
| Saturated Fat||0g||0.00%|
| Trans Fat|| ||0%|
| Dietary Fiber||6g||24.00%|
|% Daily Value|
|Vitamin A||100.00%||Vitamin C||16.00%|
|Exchanges:||2 Starch; 1 Vegetable; |
|Carbohydrate Choices:||2 |
|*Percent Daily Values are based on a 2,000 calorie diet.|
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