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

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

Slow-Cooker Bean and Barley Soup

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