Best Red Beans And Barley W Ham Slow Cooker Stew Recipes

SLOW-COOKER BEAN AND BARLEY SOUP

Slow-Cooker Bean and Barley Soup image

Provided by Food Network Kitchen

Time 8h15m

Yield 8 to 10 servings

Number Of Ingredients 15

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

Steps:

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. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.

Nutrition Facts : Calories 463 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 4 milligrams, Sodium 2693 milligrams, Protein 23 grams, Sugar 11 grams

RED BEANS, BARLEY & SAUSAGE STEW

Red Beans, Barley & Sausage Stew image

Make and share this Red Beans, Barley & Sausage Stew recipe from Food.com.

Provided by Tammy

Categories Beans

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 lb uncooked red kidney beans
46 ounces chicken broth
2 cups water
1 lb smoked sausage, sliced
1 cup barley
2 bay leaves
1/2 teaspoon garlic powder
1 teaspoon thyme

Steps:

The night before, rinse beans, place in a large bowl with water to cover and let soak overnight.
Drain and rinse beans.
Put all ingredients in a large crock-pot, stir, cover and cook on low 8-10 hours.
Prep time does not include soaking beans.

Nutrition Facts : Calories 356.9, Fat 17.9, SaturatedFat 5.7, Cholesterol 34.7, Sodium 1012.8, Carbohydrate 30.8, Fiber 8.2, Sugar 1.4, Protein 18.2

CUBED BEEF AND BARLEY SOUP

Cubed Beef and Barley Soup image

Here's a stick to your ribs type of soup. I've also used a chuck roast, rump roast and London broil that's been cut into bite-size pieces with tremendous sucess.-Jane McMillan, Dania Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 8h50m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Ingredients

1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 tablespoon canola oil
1 carton (32 ounces) beef broth
1 bottle (12 ounces) beer or nonalcoholic beer
1 small onion, chopped
1/2 cup medium pearl barley
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1 bay leaf
2 cups frozen mixed vegetables, thawed

Steps:

In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker. , Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low for 8-10 hours. , Stir in vegetables; cover and cook 30 minutes longer or until meat is tender and vegetables are heated through. Discard bay leaf.

Nutrition Facts : Calories 233 calories, Fat 8g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 644mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

SLOW COOKER BEAN AND BARLEY SOUP

Slow Cooker Bean and Barley Soup image

This soup is packed with protein. It's a great, healthy way to have a hearty soup.

Provided by Food Network Kitchen

Categories main-dish

Time 8h15m

Yield 6 servings

Number Of Ingredients 16

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

Steps:

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. Cook on low for 8 hours. When ready to serve, stir in the spinach until it wilts. If the soup looks too thick, add a little more water. Divide evenly among six bowls.
Garnish each bowl with 1 tablespoon grated Parmesan, basil, olive oil and a pinch of crushed red pepper. Drizzle some balsamic vinegar or lemon juice over the top.

SLOW COOKER RED BEANS AND BARLEY (LOW FAT)

Slow Cooker Red Beans and Barley (Low Fat) image

I found this recipe on fatfreevegan.com some time ago and wanted to put it here so all my healthy recipes are in one place. They say this is a Weight Watchers recipes and that is 4 points per serving.

Provided by Sarah_Jayne

Categories Stew

Time 7h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup barley, uncooked and rinsed (use long-cooking variety, not pearled barley)
1 small red onion, finely chopped
1 large celery rib, chopped
1 medium garlic clove, minced
1/4 teaspoon red pepper flakes, crushed
1 (15 ounce) can kidney beans, drained and rinsed
1 (28 ounce) can crushed tomatoes
2 bay leaves
3 cups fat-free vegetable broth
1/4 teaspoon black pepper
1 teaspoon salt

Steps:

Place all ingredients, in order listed, in slow cooker. Do not stir.
Cover and cook on LOW for 7 hours.
Stir and serve. Yields about 1 1/3 cups per serving.

SLOW COOKER BEAN AND BARLEY STEW

Slow Cooker Bean and Barley Stew image

Provided by Katie Lee Biegel

Categories main-dish

Time 8h10m

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

8 cups low-sodium chicken or vegetable broth
1 pound mix of dried beans, such as navy and pinto, rinsed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 stalks celery, diced
2 carrots, diced
2 cloves garlic, minced
1 medium yellow onion, chopped
1 bay leaf
A few sprigs fresh thyme
8 ounces dried barley
8 ounces baby spinach
Toasted crusty bread or baguette, for serving

Steps:

Combine the broth, bean mix, salt, pepper, celery, carrots, garlic, onions, bay leaf, thyme and 2 cups water in a slow cooker. Cover and cook on low for 7 hours. Add the barley and, if the broth looks low, another cup of water. Cover and cook on low an additional 1 hour (8 hours total).
Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette.