Recipe courtesy of Katie Lee
Show: The Kitchen
Episode: Flavors of Fall
Slow Cooker Bean and Barley Stew
Total:
8 hr 10 min
Active:
10 min
Yield:
10 to 12 servings
Level:
Easy
Total:
8 hr 10 min
Active:
10 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

Combine the broth, bean mix, salt, pepper, celery, carrots, garlic, onions, bay leaf, thyme and 2 cups water in a slow cooker. Cover and cook on low for 7 hours. Add the barley and, if the broth looks low, another cup of water. Cover and cook on low an additional 1 hour (8 hours total).

Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette.

This recipe has been updated and may differ from what was originally published or broadcast.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Slow Cooker Beef Stew

Recipe courtesy of Nancy Fuller

Slow-Cooker Golden Chicken Pasta

Recipe courtesy of Robin Chapman

Slow Cooker Georgia Pulled Pork Barbeque

Recipe courtesy of Trisha Yearwood

Slow-Cooker Pork Tacos

Recipe courtesy of Food Network Kitchen

Slow-Cooker Pulled Pork Sandwiches

Recipe courtesy of Food Network Kitchen

Slow-Cooker Georgia Pulled Pork Barbecue

Recipe courtesy of Trisha Yearwood

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Refried Beans

Recipe courtesy of Ree Drummond

Roasted Green Beans

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking