SLOW COOKER BEAN AND BARLEY SOUP

Slow Cooker Bean and Barley Soup image

Thick, hearty, and delicious - perfect for a cold winter day! From "Food Network Kitchens: Making It Easy".

Provided by Irmgard

Categories Grains

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

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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

Steps:

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.
Cover and cook on low until the beans are quite tender and the soup is thick, about 8 hours.
Stir in the spinach, cheese and vinegar.
Cover and let the soup cook until the spinach wilts, about 5 minutes.
Taste and adjust seasonings.
Ladle the soup into warmed bowls and drizzle each serving with olive oil.

*** Explore more Slow Cooker Bean And Barley Soup Recipes »

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