Slow Cooker Bean And Barley Soup Recipe

Name: Slow Cooker Bean And Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried bean mix, picked over and rinsed; 6 cups water; 1 (14 ounce) can diced tomatoes; 3 garlic cloves, smashed; 2 celery ribs, chopped; 2 medium carrots, chopped; 1/2 medium onion, chopped; 1/2 cup pearl barley; 1 bay leaf; 1 1/2 teaspoons kosher salt; 2 teaspoons dried Italian seasoning; fresh ground black pepper; 1/2 ounce dried porcini mushrooms (optional); 3 cups baby spinach leaves; 1 cup parmesan cheese, freshly grated; 1 tablespoon balsamic vinegar; extra virgin olive oil, for drizzling

Servings: persons

1 cup dried bean mix, picked over and rinsed
6 cups water
1 (14 ounce) can diced tomatoes
3 garlic cloves, smashed
2 celery ribs, chopped
2 medium carrots, chopped
1/2 medium onion, chopped
1/2 cup pearl barley
1 bay leaf
1 1/2 teaspoons kosher salt
2 teaspoons dried Italian seasoning
fresh ground black pepper
1/2 ounce dried porcini mushrooms (optional)
3 cups baby spinach leaves
1 cup parmesan cheese, freshly grated
1 tablespoon balsamic vinegar
extra virgin olive oil, for drizzling

1
Put the beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, salt, Italian seasoning, pepper and porcini mushrooms in a slow cooker.
2
Cover and cook on low until the beans are quite tender and the soup is thick, about 8 hours.
3
Stir in the spinach, cheese and vinegar.
4
Cover and let the soup cook until the spinach wilts, about 5 minutes.
5
Taste and adjust seasonings.
6
Ladle the soup into warmed bowls and drizzle each serving with olive oil.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup dried bean mix, picked over and rinsed, 6 cups water, 1 (14 ounce) can diced tomatoes, 3 garlic cloves, smashed, and more.

Yes, Slow Cooker Bean And Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Bean And Barley Soup

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