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    You are in: Home / Recipes / White Bean Barley Vegetable Soup Recipe
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    White Bean Barley Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 45 mins

    45 mins

    12 hrs

    Myra's Note:

    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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    Units: US | Metric


    1. 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. 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. 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.

    Ratings & Reviews:


    Nutritional Facts for White Bean Barley Vegetable Soup

    Serving Size: 1 (93 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 181.2
    Calories from Fat 6
    Total Fat 0.7 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 24.3 mg
    Total Carbohydrate 36.1 g
    Dietary Fiber 8.1 g
    Sugars 2.0 g
    Protein 8.9 g

    The following items or measurements are not included:

    vegetable broth

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