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1
Lightly spray a Dutch oven with cooking spray.
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2
Cook the carrots, onion, celery, and zucchini over medium-high heat for 3 minutes, stirring occasionally.
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3
Stir in the tomatoes with liquid, vegetable juice, water, corn, Italian seasoning, garlic powder, pepper, and salt.
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4
Cook, covered, until the mixture comes to a boil, about 3 minutes.
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5
Reduce the heat to low and cook, covered, for 20 minutes, or until the vegetables are tender, stirring occasionally and breaking up the tomatoes.
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6
Stir in the beans and barley.
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7
Cook, covered, for 10 minutes, or until the barley is tender, stirring occasionally.
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8
Combine the carrots, onion, celery, zucchini, tomatoes with liquid, vegetable juice, water, corn, Italian seasoning, garlic powder, pepper, and salt in a 3 1/2- to 4-quart slow cooker.
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9
Cook, covered, on low for 7 to 9 hours or on high for 3 to 3 1/2 hours.
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10
Stir in the beans and barley.
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11
Cook, covered, on high for about 30 minutes, or until the barley is tender.
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12
(Per Serving)
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13
Calories: 244
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14
Total Fat: 1.0g
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15
Saturated: 0.0g
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16
Trans: 0.0g
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17
Polyunsaturated: 0.5g
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18
Monounsaturated: 0.0g
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19
Cholesterol: 0mg
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20
Sodium: 382mg
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21
Carbohydrates: 51g
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22
Fiber: 10g
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23
Sugars: 16g
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24
Protein: 11g
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25
Dietary Exchanges
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26
2 1/2 Starch
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27
3 Vegetable
