Slow Cooker Bean and Barley Soup

Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

Thick, hearty, and delicious - perfect for a cold winter day! From "Food Network Kitchens: Making It Easy".

Ingredients Nutrition

Directions

  1. Put the beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, salt, Italian seasoning, pepper and porcini mushrooms in a slow cooker.
  2. Cover and cook on low until the beans are quite tender and the soup is thick, about 8 hours.
  3. Stir in the spinach, cheese and vinegar.
  4. Cover and let the soup cook until the spinach wilts, about 5 minutes.
  5. Taste and adjust seasonings.
  6. Ladle the soup into warmed bowls and drizzle each serving with olive oil.
Most Helpful

4 5

Prepared this yesterday.. let it cook in the slow cooker overnight. really nice flavor. i wanted to make it as written but, try as i did, i could not add good quality parmesan before cooking... it just didn't seem right. we enjoyed the parmesan grated over the soup with chopped parsley and a drizzle of oil (as reccommended). i did add the porcini but, i think next time (and there will definitely be a next time), i will soak/chop them first and use the liquid to replace one of the cups of water. they did add a lovely taste but, because i hadn't soaked and chopped them were just big pieces and not every one got some. the spinach gives it lvely color too. thank you.