Slow-Cooker Bean and Barley Soup

Name: Slow-Cooker Bean and Barley Soup
Prep time: 8 h 15 min
Cook time: 8 h 15 min
Total time: 8 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 85 grams cups cleaned baby spinach leaves (about; 59 milliliters freshly grated Parmesan Balsamic vinegar, for drizzling; 1 bay leaf; 10 servings Freshly ground black pepper; 397 grams whole tomatoes, with juice; 2 mediums carrots, roughly chopped; 2 ribs celery, roughly chopped; 237 milliliters dried multi-bean mix or Great Northern beans, picked over and rinsed; 14 grams dried porcini mushrooms, crumbled if large, optional; 3 cloves garlic, smashed; 2 teaspoons dried Italian herb blend; 10 servings Kosher salt; 10 servings Extra-virgin olive oil, for drizzling; 1 mediums onion, roughly chopped; 118 milliliters pearl barley

You can never have too many soup recipes, so give Slow-Cooker Bean and Barley Soup From preparation to the plate, this recipe takes roughly 8 hours and 15 minutes.

Instructions

Special equipment: slow cooker

Equipment you will use

Slow Cooker

Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.

Ingredients you will need

Mushrooms