Slow Cooker Bean and Barley Soup |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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Thick, hearty, and delicious - perfect for a cold winter 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 |
Directions:
1. 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.
2. Cover and cook on low until the beans are quite tender and the soup is thick, about 8 hours.
3. Stir in the spinach, cheese and vinegar.
4. Cover and let the soup cook until the spinach wilts, about 5 minutes.
5. Taste and adjust seasonings.
6. Ladle the soup into warmed bowls and drizzle each serving with olive oil.
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