Prev Recipe Next Recipe

Recipe courtesy of Food Network Kitchen

Save Recipe Print

Total:: 8 hr 15 min
Prep:: 15 min
Cook:: 8 hr

Yield:: 8 to 10 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed
1/2 cup pearl barley
3 cloves garlic, smashed
2 medium carrots, roughly chopped
2 ribs celery, roughly chopped
1/2 medium onion, roughly chopped
1 bay leaf
Kosher salt
2 teaspoons dried Italian herb blend
Freshly ground black pepper
1/2 ounce dried porcini mushrooms, crumbled if large, optional
One 14-ounce can whole tomatoes, with juice
3 cups cleaned baby spinach leaves (about 3 ounces)
1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling
Extra-virgin olive oil, for drizzling

Directions

Special equipment: slow cooker

Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.

Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.

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

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

From Food Network Kitchens Making it Easy, Meredith, 2004

My Private Notes

Name: Slow-Cooker Bean and Barley Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT8H0M0.000S
Total time: P0Y0M0DT8H15M0.000S
Yield: 8 to 10 servings
Ingredients: 1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed; 1/2 cup pearl barley; 3 cloves garlic, smashed; 2 medium carrots, roughly chopped; 2 ribs celery, roughly chopped; 1/2 medium onion, roughly chopped; 1 bay leaf; Kosher salt; 2 teaspoons dried Italian herb blend; Freshly ground black pepper; 1/2 ounce dried porcini mushrooms, crumbled if large, optional; One 14-ounce can whole tomatoes, with juice; 3 cups cleaned baby spinach leaves (about 3 ounces); 1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling; Extra-virgin olive oil, for drizzling

Add a Note

Healthy Weeknight Dinners

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

Now Playing

Buffalo Chicken Enchiladas 00:45

Rotisserie chicken is the time-saving secret to this mashup of favorites.

Get the Recipe

Now Playing

Patriotic Piñata Cookies 01:00

These fun sugar cookies have a patriotic surprise inside!

Get the Recipe

Now Playing

Grilled Brie with Prosciutto 00:40

Wrap Brie and pineapple in prosciutto and grill for a melty, gooey snack.

Now Playing

How to Make Basil Pesto 03:48

Frederic shares helpful tips for making and storing fresh basil pesto.

Now Playing

Sheet Pan Brownie-Cookie Bars 01:15

If variety is the spice of life, this dessert offers plenty of options.

Get the Recipe

Now Playing

Meatball Marsala 00:53

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

Get the Recipe

1 - 3 of 6 videos

Slow-Cooker Bean and Barley Soup

Categories:

My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53