Slow Cooker Bean and Barley Soup

Recipe by Irmgard
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Cover and cook on low until the beans are quite tender and the soup is thick, about 8 hours.
  • Stir in the spinach, cheese and vinegar.
  • Cover and let the soup cook until the spinach wilts, about 5 minutes.
  • Taste and adjust seasonings.
  • Ladle the soup into warmed bowls and drizzle each serving with olive oil.
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