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Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 12 |
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Here's a hearty soup that is delicious and chock-full of vegetables. I like to eat it with a chunk of crusty bread smothered in butter.Constance Sullivan, Oceanside, California Ingredients:
1/2 cup dried great northern beans |
1 pound sliced fresh mushrooms |
2 cups chopped onions |
1 medium leek (white portion only), sliced |
2 tablespoons butter |
1 to 2 garlic cloves, minced |
2 cartons (32 ounces each) chicken broth |
3 celery ribs, thinly sliced |
3 large carrots, chopped |
1/2 cup medium pearl barley |
2 teaspoons dried parsley flakes |
1-1/2 teaspoons salt |
1 bay leaf |
1/4 teaspoon white pepper |
Directions:
1. Soak beans according to package directions. In a large skillet, cook the mushrooms, onions and leek in butter over medium heat until tender. Add garlic; cook 1 minute longer.
2. Transfer to a 6-quart slow cooker. Drain and rinse beans, discarding liquid. Add the beans, broth, celery, carrots, barley, parsley, salt, bay leaf and pepper. Cover and cook on low for 5-6 hours or until beans and vegetables are tender. Discard bay leaf. Yield: 12 servings (3 quarts).
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