Name: Slow-Cooker Bean and Barley Soup
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 8 - 10 servings
Ingredients: 1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed; ½ cup pearl barley; 3 cloves garlic, smashed; 2 medium carrots, roughly chopped; 2 ribs celery, roughly chopped; ½ medium onion, roughly chopped; 1 bay leaf; Kosher salt; 2 tsp dried Italian herb blend; Freshly ground black pepper; ½ oz dried porcini mushrooms, crumbled if large, optional; 1 (14-oz) can whole tomatoes, with juice; 3 cups cleaned baby spinach leaves (about 3 oz); ¼ cup freshly grated Parmesan cheese; Balsamic vinegar, for drizzling; Extra virgin olive oil, for drizzling

Prep Time

15 min

Cook Time

Yields

8 - 10 servings

From Food Network Kitchens Making it Easy, Meredith, 2004

ingredients

cup dried multi-bean mix or Great Northern beans, picked over and rinsed

cup pearl barley

cloves garlic, smashed

medium carrots, roughly chopped

ribs celery, roughly chopped

medium onion, roughly chopped

bay leaf

Kosher salt

tsp dried Italian herb blend

Freshly ground black pepper

oz dried porcini mushrooms, crumbled if large, optional

(14-oz) can whole tomatoes, with juice

cups cleaned baby spinach leaves (about 3 oz)

cup freshly grated Parmesan cheese

Balsamic vinegar, for drizzling

Extra virgin olive oil, for drizzling

Ingredient Substitution Guide

directions

Notes

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

Step 1

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.

Step 2

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

Step 3

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

Rate Recipe

My rating for Slow-Cooker Bean and Barley Soup

Slow-Cooker Bean and Barley Soup

ingredients

directions

Rate Recipe

Get the Food Network Canada Newsletter