Bean and Barley Vegetable Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 12 |
|
A hearty but slow-cooker-easy recipe. Ingredients:
1 cup dried white bean |
6 cups water |
1 (14 ounce) can diced tomatoes, with their juice |
3 garlic cloves, peeled and smashed |
2 celery ribs, diced |
2 medium carrots, diced |
1/2 sweet onion, diced |
1/2 cup pearl barley |
1 bay leaf |
1 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1/2 teaspoon dried basil |
1 teaspoon kosher salt |
fresh ground black pepper |
1 (5 ounce) bag baby spinach |
1 cup grated parmesan cheese |
1 tablespoon balsamic vinegar |
Directions:
1. Combine beans, water, tomatoes, garlic, celery, carrots, onion, barley, bay leaf, oregano, thyme, basil, salt and pepper in slow cooker. Cook on low for 8 hours.
2. Add spinach, parmesan and balsamic vinegar. Stir well, adjust seasoning and serve.
|
|