Vegan Mushroom Cholent in the Crock Pot

This is one I have been looking at for a long time. I haven't tried it yet but wanted to post it here for safe keeping and to allow others to try. From "125 Best Vegetarian Slow Cooker Recipes." I'd probably leave out the celery as I'm not a fan. The time to make does not include overnight soaking. Also, feel free to use a different soaking method, just make sure the beans are soaked and ready to go when you put this in the crockpot.

• Ready In: 12 hrs 30 mins
• Serves: 8

Ingredients

• 1  cup dried navy beans
• 1  tablespoon olive oil
• 2  onions (finely chopped)
• 2  stalks celery (diced)
• 2  carrots (peeled and diced)
• 2  parsnips (peeled and diced)
• 6  garlic cloves (minced)
• 1  tablespoon ginger (minced)
• 2  teaspoons paprika
• 1  teaspoon black peppercorns
• 4  cups  vegetable stock
• 2  potatoes (peeled and cut into small cubes)
• 4  large portabella mushrooms
• 1  cup pearl barley

Directions

1. Soak the beans overnight. In the morning drain off the water. Rinse the pearl barley under cold water.
2. Heat the oil in a skillet over medium heat. Add the onions through the parsnips and cook, stirring occasionally, until the vegetables are softened. (This should take about 7 minutes.).
3. Add the garlic through peppercorns and stir for 1 minute. Add the vegetable stock and take it off the heat.
4. Put half the onion and stock mixture into the crockpot. Add half the beans.
5. Spread the potatoes on top to make an even layer. Put the mushrooms on top so that it covers the potatoes (cutting the mushrooms to fit if needed).
6. Spread the pearl barley on top of the mushrooms and the rest of the beans on top of the barley.
7. Add the rest of the onion/stock mix on top.
8. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours or until the beans are tender.