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Slow-Cooker Bean and Barley Soup Recipe

Slow-Cooker Bean and Barley Soup

Food Network Kitchens

From Food Network Kitchens Making it Easy, Meredith, 2004

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

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  • on December 19, 2011

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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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  • on July 05, 2011

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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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  • on February 21, 2011

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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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  • on February 10, 2011

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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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  • on January 27, 2011

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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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  • on January 11, 2011

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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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  • on January 09, 2011

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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.

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  • on December 31, 2010

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    This is the tastiest, thickest slow-cooker soup I've ever made... perfect for New Year's Eve.

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  • on October 17, 2010

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    This soup was easy and is delicious! I made a few easy substitutions...namely swapping half of the water for beef stock. I skipped the celery, as I don't care for cooked celery. I also swapped the dried porcini mushrooms for fresh baby bellas. Other than that, I stuck to the recipe. Although the recipe doesn't instruct you to soak the beans, I think some amount of soaking prior to cooking is required. I used a multi-bean mix ("Hambeens" and I only soaked them for an hour or two the same day as cooking. Next time I'll try to soak overnight.

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  • on June 06, 2010

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    Now that I've made this soup 3 times I feel comfortable reviewing it. I follow the recipe pretty closely. The second time I used diced tomatoes instead of the whole tomatoes per my husband's request, and I left out the Parmesan cheese and added it after putting it in bowls because he doesn't like Parmesan. That method was fine too but this past time I went back to the original stewed whole tomatoes and adding the cheese earlier. It tastes wonderful! It's hearty with a rich flavor. It's SO easy to make! I have no idea how it could come out tasting terrible? This has become one of my favorite go-to soups.

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