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Nutrition Facts
Serving Size 1 (329g) Recipe makes 6 servings The following items or measurements are not included below: vegetable broth 1 fresh kale 1/4 teaspoon pepper
Calories 197
Calories from Fat 14		(7%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 635mg		26%
Potassium 753mg		21%
Total Carbohydrate 40.8g		13%
	Dietary Fiber 9.2g	36%
	Sugars 7.4g
Protein 7.6g		15%
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Crock Pot Vegetarian Minestrone Soup

Recipe #395313 | 6½ hours | 20 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: mersaydees
Oct 19, 2009

This is a great recipe based on one from the Fix-It and Forget-It Cookbook.

SERVES 6 (change servings and units)

Ingredients

6 cups vegetable broth
2 carrots, chopped
2 large onions, chopped
3 celery ribs, chopped
2 garlic cloves, minced
1 small zucchini, cubed
1 handful fresh kale, chopped
1/2 cup barley (dry)
1 (14 1/2 ounce) can chickpeas or white kidney beans, drained
1 tablespoon fresh parsley, minced
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 (28 ounce) can crushed Italian tomatoes
1 teaspoon salt
1/4 teaspoon pepper
grated cheese (garnish)

Directions

1
Combine all ingredients except cheese in slow cooker.
2
Cover.
3
Cook on Low 6-8 hours or until vegetables are tender.
4
Serve topped with grated cheese.

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Featured Reviews for This Recipe

From: Sydney Mike

On Nov 16, 2009

Made this for company the other day & this was a WONDERFULLY TASTY addition to the vegetarian dinner we had! The only minor changes I made were to use lemon pepper instead of the usual S&P, & to have grated cheese on the side as optional! The next time I make it, however, I'll definitely do so the day before serving, 'cause, as in JanuaryBride's review, I thought it much more flavorful the next day! Thanks for the great recipe keeper! [Tagged, made & reviewed as a recipenap in the Vegetarian/Vegan Recipe Swap 16]

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From: JanuaryBride

On Nov 3, 2009

LOVE IT!!! Love minestrone in general, but I applaud the use of barley which ups the health factor greatly from the commonly used pasta. The barley also makes this soup thick and rich, stick to your ribs, perfect as a main course for a meal. The only change I made was to add a bunch of seasoning salt in the end. I made this yesterday and put it in the fridge for the flavors to marry and it is MUCH better on day 2!!! Serve with some crusty bread and it's a done deal. Thanks for sharing!!!

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