1 9-oz. package frozen cut green beans
½ of a 16-oz. package frozen cauliflower
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano
½ cup chopped onion (1 medium)
½ cup sliced celery (1 stalk)
¼ cup regular barley
1 clove garlic, minced
¼ tsp. ground black pepper
3 cups reduced-sodium chicken broth
1½ cups reduced-sodium vegetable juice
¼ cup purchased pesto (optional)
Finely shredded Parmesean cheese (optional)
1. In a 3-½- or 4-quart slow cooker, place frozen green beans, cauliflower, undrained tomatoes, onion, celery, barley, garlic, and pepper. In a medium bowl, combine 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. If desired, top each serving with pesto and Parmesean cheese. Makes 6 to 8 side-dish servings.
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