Crock Pot Fennel and Barley Soup |
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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 8 |
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Hot and humid monsoon season in Tucson means time to cook in the crock pot! I found this in BHG's Crockery Cooking, and I am making it tomorrow! Great low-cal recipe at only 1 weight watcher point per serving. Ingredients:
2 medium fennel bulbs, trimmed and chopped |
2 medium zucchini, chopped |
1 large onion, chopped |
1/2 cup barley |
2 garlic cloves, minced or pressed |
1 tablespoon fennel head, snipped |
1/4 teaspoon black pepper |
4 cups low-sodium v8 juice |
2 cups water |
1 (14 1/2 ounce) can vegetable broth or 1 (14 1/2 ounce) can chicken broth |
Directions:
1. Toss everything in your crock pot.
2. cook on Low for 8- 10 hours or High for 4 to 5 hours.
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