Slow Cooker Bean and Barley Soup

Irmgard's Note:

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

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

Ingredients:

Servings: 4

• 1 cup dried bean mix, picked over and rinsed
• 6 cups water
• 1 (14 ounce) can diced tomatoes
• 3 garlic cloves, smashed
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 1/2 medium onion, chopped
• 1/2 cup pearl barley
• 1 bay leaf
• 1 1/2 teaspoons kosher salt
• 2 teaspoons dried Italian seasoning
• fresh ground black pepper
• 1/2 ounce dried porcini mushrooms (optional)
• 3 cups baby spinach leaves
• 1 cup parmesan cheese, freshly grated
• 1 tablespoon balsamic vinegar
• extra virgin olive oil, for drizzling

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.

Reviews

[scimietta99]

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.