Slow Cooker Bean and Barley Soup

READY IN: 8hrs 10mins
Recipe by Irmgard

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

Top Review by 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.

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.

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