Slow-Cooker Bean and Barley Soup

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Came out perfectly! We uses broth & water, soaked the beans overnight, and also added leeks. Very hearty forjust beans! Crusty bread is a must.

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So much more delicious that I would have expected given the simple ingredients list. I added in some wild rice, used diced canned tomatoes instead of whole, substituted herbs de provence for the Italian herb blend and also used pinto beans instead of Great Northerns or mixed beans. The cooking time was a bit short on low - I had to raise the slow cooker heat to high for the last hour.

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My family loved it! I am glad I read the reviews first we did not add the salt and it was perfect with the parmsean cheese. I also used vegetable stock instead of water, and Mrs. Dash italian seasoning and it turned out wonderful! serve with some saltine crackers for a perfect easy crock pot meal!

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This recipe turned out really good with some modifications. I used cannelloni beans and soaked them overnight. I added the rind of a chunk of Parmesan cheese that I had in the freezer and left out the salt. I also added four cups of chicken broth and two cups water. I slow cooked for seven hours, put the spinach and some grated Parmesan and then slow cooked for another thirty minutes of so. It came out more of a stew. I really enjoyed it and am very happy that I read the reviews about soaking the beans before. I also am happy that I left out the salt. It was salty enough with the cheese.

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I loved the soup, although next time, I would add less salt. It seemed a bit salty to me. With the parmesan, which is already salty, a tablespoon and a half of extra salt is a bit too much. And, I think I might add more spinach next time. I cooked on high for four hours and then on low for one hour, and it came out perfectly done.

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Overall, this was just ok. The beans didn't get tender in time, but overall it had a nice flavor. I would definitely recommend soaking the beans ahead of time.

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I really liked this soup. It had great texture and was very tasty. However, even though I used 1/2 the salt called for, it was still too salty for me and husband . The cheese adds plenty of saltiness. Next time I'll add the salt the end so I know how much is enough.

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I am on hour 7 and the beans are still quite hard. I followed other reviewers' advice and soaked them overnight as well. I'd imagine the acid in the tomatoes is the culprit. Waste of time.

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I made this with a few changes based on the reviews. I soaked the beans overnight, added 8 cups of water and 2 beef bullion cubes at the start, and did 3 tablespoons of the balsamic vinegar at the end. Came out delicious!

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This was very good, my wife and I enjoyed it with some french bread and a bottle of rose we had chilling for a while on a cold foggy evening. Because of my health, next time I am going to cut down the sat to only 1 tablespoon and I am raising the garlic to 4 cloves. We do like our spinach, however, not in our soup. I decided to serve it on the side with a fresh light vinegerette dressing ontop and a dash of crushed pepper for flare. was a nice night for the two of us with a dinner and a movie.