White Bean Barley Vegetable Soup

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Total Time
12hrs 45mins
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.

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Ingredients

Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.