vegetarian minestrone soup        

From the Kitchen of Cara Lupa

Ingredients

6	Cups vegetable broth
2	Carrots, chopped
2	Large onions, chopped
3	Ribs celery, chopped
2	Garlic cloves, chopped
1	Small zucchini, cubed
1	Handful fresh kale, chopped
1/2	Cup dry barley
1	Can white kidney beans, drained.   1    Tbsp parsley 1    tsp dried oregano 1    28oz can crushed Italian tomatoes 1    tsp salt 1/4 tsp pepper Directions 1.    Combine all ingredients in slow cooker. 2.    Cover. Cook on Low 6-8 hours, or until vegetables are tender. 3.    Sprinkle individual servings with grated cheese if desired.   Enjoy a healthy meal from the garden