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Recipe courtesy of Katie Lee

Show: The Kitchen

Episode: Flavors of Fall

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Total:: 8 hr 10 min
Active:: 10 min

Yield:: 10 to 12 servings

Level:: Easy

Ingredients

8 cups low-sodium chicken or vegetable broth
1 pound dried bean mix (navy, kidney, pinto mix), rinsed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 stalks celery, diced
2 carrots, diced
2 cloves garlic, minced
1 medium yellow onion, chopped
1 bay leaf
A few sprigs fresh thyme
8 ounces dried barley
8 ounces baby spinach
Toasted crusty bread or baguette, for serving

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.

My Private Notes

Name: Slow Cooker Bean and Barley Stew
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT8H10M0.000S
Yield: 10 to 12 servings
Ingredients: 8 cups low-sodium chicken or vegetable broth; 1 pound dried bean mix (navy, kidney, pinto mix), rinsed; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 3 stalks celery, diced; 2 carrots, diced; 2 cloves garlic, minced; 1 medium yellow onion, chopped; 1 bay leaf; A few sprigs fresh thyme; 8 ounces dried barley; 8 ounces baby spinach; Toasted crusty bread or baguette, for serving

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Slow Cooker Bean and Barley Stew

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