Prep 45 mins
Cook 12 hrs
Came up with this slow-cooker recipe to combine elements of various soup recipes that seemed interesting. The results were tasty and nutritious. This recipe was made in a 6-quart crockpot, and is sized to fit it. If starting with dried beans, like I did, cook overnight on low in your slow cooker. I used great northern beans in this recipe.
- 8 ounces dried white beans (great northern, cannellini, navy)
- 1 cup uncooked barley (hulled or pearl)
- 1 large russet potato, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 4 ounces mushrooms, quartered and sliced
- 8 -10 cups vegetable broth
- 3 tablespoons fresh parsley, chopped finely
- 1 tablespoon dried onion flakes
- 1 tablespoon instant minced garlic
- 2 -3 bay leaves
- 2 teaspoons dried chipotle powder (optional)
- salt and pepper
- Pick over / rinse the dried beans, and add them to the slow cooker crock pot. Cover them with about 6 cups of water. Add the minced onion, minced garlic and bay leaves. Set the slow cooker to "Low" and cook overnight or about 6 hours.
- In the morning or when done, pour the beans into a colander and rinse. Try to preserve the minced garlic / onion if possible, but pick out the bay leaves. Return the beans to the pot, and add in the remainder of the ingredients, making sure to stir thoroughly.
- Set the slow cooker to "High" and cook approximately 6 hours, again. Stir and check on the soup every 2 hours if possible, and add more broth or lower heat to "Low" if necessary.