Slow Cooker Bean and Barley Soup

2014-01-26
  • Yield : 6 servings
  • Prep Time : 15m
  • Ready In : 15m
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Nutritional Info

This information is per serving.

  • Calories

    270 calorie
  • Fat

    7 grams
  • Saturated Fat

    1.5 grams
  • Cholesterol

    5 milligrams
  • Sodium

    960 milligrams
  • Carbohydrate

    42 grams
  • Fiber

    7 grams
  • Protein

    11 grams

Ingredients

  • 1 cup dried multi-bean mix, picked through and rinsed
  • 1/2 cup pearled barley
  • 1/2 teaspoon Italian seasoning blend
  • 6 sun-dried tomatoes, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 stalk celery, diced
  • 1 leek, light green and white parts rinsed and sliced
  • One 14-ounce can no-salt-added diced tomatoes
  • Kosher salt and freshly ground black pepper
  • 3 cups baby spinach
  • 1/4 cup grated Parmesan, for garnish
  • 2 tablespoons chopped fresh basil, for garnish
  • 2 tablespoons extra-virgin olive oil, for garnish
  • Crushed red pepper, for garnish
  • Balsamic vinegar or lemon juice, for serving

Method

Step 1

Combine 6 cups of water, the beans, barley, Italian seasoning, sun-dried tomatoes, garlic, carrots, celery, leeks, tomatoes, 2 1/2 teaspoons salt and some pepper in a slow cooker insert. Cook on low for 8 hours. When ready to serve, stir in the spinach until it wilts. If the soup looks too thick, add a little more water. Divide evenly among six bowls.

Step 2

Garnish each bowl with 1 tablespoon grated Parmesan, basil, olive oil and a pinch of crushed red pepper. Drizzle some balsamic vinegar or lemon juice over the top.

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