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Slow-Cooker Bean and Barley Soup

  • 4servings
  • 490minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, E, P
MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup dried multibean mix or Great Northern beans, picked over and rinsed

  2. 6 cups water

  3. 1 (14-ounce) can whole tomatoes, with juice

  4. 3 cloves garlic, smashed

  5. 2 ribs celery, chopped

  6. 2 medium carrots, chopped

  7. 1/2 medium onion, chopped

  8. 1/2 cup pearl barley

  9. 1 bay leaf

  10. 1 1/2 tablespoons kosher salt, plus additional for seasoning

  11. 2 teaspoons dried Italian herb blend

  12. Freshly ground black pepper

  13. 1/2 ounce dried porcini mushrooms, optional

  14. 3 cups cleaned baby spinach leaves (about 3 ounces)

  15. 1 cup freshly grated Parmesan

  16. 1 tablespoon balsamic vinegar

  17. Extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Put beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, 1 1/2 tablespoons salt, herb blend, pepper, and porcini mushrooms (if using) in a slow cooker; cover and cook on LOW until the beans are quite tender and the soup is thick, about 8 hours.

  2. Stir in the spinach, cheese, and vinegar, cover, and let the soup cook until the spinach wilts, about 5 minutes. Taste and season with salt and black pepper, to taste.

  3. Ladle the soup into warmed bowls and drizzle each serving with olive oil.

  4. Serves: 4; Calories: 463; Total Fat: 16 grams; Saturated Fat: 5 grams; Protein: 23 grams; Total carbohydrates: 61 grams; Sugar: 11 grams; Fiber: 16 grams; Cholesterol: 4 milligrams; Sodium: 2693 milligrams

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