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.

No additional tips available.

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

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.

Slow-Cooker Bean and Barley Soup

How did you like this recipe?

Frequently Asked Questions