Source: dLife

A light tasting soup, low in carbohydrates but loaded with vegetables.

Servings

8 oz frozen cauliflower pieces
9 oz frozen cut green beans
14.5 oz canned diced tomatoes, with basil and garlic , undrained
0.5 cup fresh chopped onion
0.5 cup fresh chopped celery
0.25 cup pearled barley
1 medium garlic cloves , minced
0.25 tsp black pepper
3 cup fat free reduced sodium chicken broth
1.5 cup vegetable juice, low sodium
0.25 cup pesto sauce (optional)

1 In a 3 1/2- or 4-quart slow cooker place green beans, cauliflower, undrained tomatoes, onion, celery, barley, garlic, and pepper. Combine in a medium bowl the chicken broth and vegetable juice. Pour over vegetable mixture in cooker.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Top each serving with pesto (optional).