Katie Lee's Slow Cooker Bean and Barley Stew is seen on the set of Food Network's The Kitchen, Season 7.
Recipe courtesy of Katie Lee Biegel

Slow Cooker Bean and Barley Stew

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  • Level: Easy
  • Total: 8 hr 10 min
  • Active: 10 min
  • Yield: 10 to 12 servings

Ingredients

Directions

  1. 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).
  2. Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette.