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9 servings, 1 cup each
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Cool any leftovers, then freeze in small freezer-weight containers up to 2 months. Thaw in refrigerator overnight. Reheat just before serving.
For a vegetarian version, omit the Worcestershire sauce and Parmesan cheese.
Substitute plain canned diced tomatoes for the seasoned diced tomatoes. Add 2 bay leaves and 1 tsp. dried oregano leaves to ingredients in slow cooker before cooking as directed. Remove and discard bay leaves before serving soup topped with the cheese.
Warm up on a cold night with this satisfying vegetarian soup that's rich in vitamin A from the carrots.
It's also a good source of fiber from the combination of barley and kidney beans. Enjoy!
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.