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 multi-bean mix or Great Northern beans, picked over and rinsed; 1/2 cup pearl barley; 3 cloves garlic, smashed; 2 medium carrots, roughly chopped; 2 ribs celery, roughly chopped; 1/2 medium onion, roughly chopped; 1 bay leaf; Kosher salt; 2 teaspoons dried Italian herb blend; Freshly ground black pepper; 1/2 ounce dried porcini mushrooms, crumbled if large, optional; One 14-ounce can whole tomatoes, with juice; 3 cups cleaned baby spinach leaves (about 3 ounces); 1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling; Extra-virgin olive oil, for drizzling; Special Equipment: slow cooker

Servings: persons

1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed
1/2 cup pearl barley
3 cloves garlic, smashed
2 medium carrots, roughly chopped
2 ribs celery, roughly chopped
1/2 medium onion, roughly chopped
1 bay leaf
Kosher salt
2 teaspoons dried Italian herb blend
Freshly ground black pepper
1/2 ounce dried porcini mushrooms, crumbled if large, optional
One 14-ounce can whole tomatoes, with juice
3 cups cleaned baby spinach leaves (about 3 ounces)
1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling
Extra-virgin olive oil, for drizzling
Special Equipment: slow cooker

1
Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker.
2
Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices.
3
Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
4
Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes.
5
Remove the bay leaf and season with salt and pepper.
6
Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.
7
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed, 1/2 cup pearl barley, 3 cloves garlic, smashed, 2 medium carrots, roughly chopped, 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.

That's it — enjoy your meal!

Slow-Cooker Bean and Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions