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, picked through and rinsed; 1/2 cup pearled barley; 1/2 teaspoon Italian seasoning blend; 6 sun-dried tomatoes, finely chopped; 3 cloves garlic, minced; 2 medium carrots, diced; 1 stalk celery, diced; 1 leek, light green and white parts rinsed and sliced; One 14-ounce can no-salt-added diced tomatoes; Kosher salt and freshly ground black pepper; 3 cups baby spinach; 1/4 cup grated Parmesan, for garnish; 2 tablespoons chopped fresh basil, for garnish; 2 tablespoons extra-virgin olive oil, for garnish; Crushed red pepper, for garnish; Balsamic vinegar or lemon juice, for serving

Servings: persons

1 cup dried multi-bean mix, picked through and rinsed
1/2 cup pearled barley
1/2 teaspoon Italian seasoning blend
6 sun-dried tomatoes, finely chopped
3 cloves garlic, minced
2 medium carrots, diced
1 stalk celery, diced
1 leek, light green and white parts rinsed and sliced
One 14-ounce can no-salt-added diced tomatoes
Kosher salt and freshly ground black pepper
3 cups baby spinach
1/4 cup grated Parmesan, for garnish
2 tablespoons chopped fresh basil, for garnish
2 tablespoons extra-virgin olive oil, for garnish
Crushed red pepper, for garnish
Balsamic vinegar or lemon juice, for serving

1
Combine 6 cups of water, the beans, barley, Italian seasoning, sun-dried tomatoes, garlic, carrots, celery, leeks, tomatoes, 2 1/2 teaspoons salt and some pepper in a slow cooker insert.
2
Cook on low for 8 hours.
3
When ready to serve, stir in the spinach until it wilts.
4
If the soup looks too thick, add a little more water.
5
Divide evenly among six bowls.
6
Garnish each bowl with 1 tablespoon grated Parmesan, basil, olive oil and a pinch of crushed red pepper.
7
Drizzle some balsamic vinegar or lemon juice over the top.

151

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 16 ingredients. The key ingredients include: 1 cup dried multi-bean mix, picked through and rinsed, 1/2 cup pearled barley, 1/2 teaspoon Italian seasoning blend, 6 sun-dried tomatoes, finely 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

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