Day 6: Vegetable Barley Soup

Yesterday was a good day for the grocery challenge, with no extra money spent aside from the groceries I bought at the beginning of the week. For lunch, we had leftover stir fry from Friday evening, and for dinner, I put a Vegetable Barley Soup in the Crock Pot to be ready when I got home from work. I made grilled cheese sandwiches to go with it, and it was a delectable (and easy!) dinner.

Vegetable Barley Soup
*=from stockpile

1 zucchini, chopped ($0.63)
1/2 cup chopped onion ($0.17)*
1 cup chopped celery ($0.20)*
3 1/2 cups water
8 oz tomato sauce, no-salt-added ($0.40)*
15 oz can petite cut no-salt-added diced tomatoes (free w/ coupon)*
10 oz frozen mixed vegetables ($0.50)*
1/2 cup pearled barley, rinsed & drained ($0.17)*
1 1/2 tsp Italian seasoning *
4 chicken bouillon cubes *

Combine all ingredients in slow cooker and cook on low for 8-10 hours or high for about 4 hours. Yields 4-5 servings.