Slow Cooker Bean and Barley Soup

This soup is packed with protein. It's a great, healthy way to have a hearty soup.
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  • Level: Easy
  • Total: 8 hr 15 min
  • Prep: 15 min
  • Cook: 8 hr
  • Yield: 6 servings
  • Nutrition Info
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1 cup dried multi-bean mix, picked through and rinsed

1/2 cup pearled barley

1/2 teaspoon Italian seasoning blend

6 sun-dried tomatoes, finely chopped

3 cloves garlic, minced

2 medium carrots, diced

1 stalk celery, diced

1 leek, light green and white parts rinsed and sliced

One 14-ounce can no-salt-added diced tomatoes

Kosher salt and freshly ground black pepper

3 cups baby spinach

1/4 cup grated Parmesan, for garnish

2 tablespoons chopped fresh basil, for garnish

2 tablespoons extra-virgin olive oil, for garnish

Crushed red pepper, for garnish

Balsamic vinegar or lemon juice, for serving


  1. Combine 6 cups of water, the beans, barley, Italian seasoning, sun-dried tomatoes, garlic, carrots, celery, leeks, tomatoes, 2 1/2 teaspoons salt and some pepper in a slow cooker insert. Cook on low for 8 hours. When ready to serve, stir in the spinach until it wilts. If the soup looks too thick, add a little more water. Divide evenly among six bowls.
  2. Garnish each bowl with 1 tablespoon grated Parmesan, basil, olive oil and a pinch of crushed red pepper. Drizzle some balsamic vinegar or lemon juice over the top.