Recipe courtesy of Katie Lee

Slow Cooker Bean and Barley Stew

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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Level: Easy

Total: 8 hr 10 min
Active: 10 min

Yield: 10 to 12 servings

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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.