Slow-Cooker Bean and Barley Soup
This mouth-watering recipe is ready in just 8 hours and 10 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
Method
1) Put the beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, 1 1/2 tbsps salt, herb blend, pepper, and porcini mushrooms (if using) in a slow cooker; cover and cook on low until the beans are quite tender and the soup is thick, about eight hours.
2) Stir in the spinach, cheese, and vinegar, cover, and let the soup cook until the spinach wilts, about five minutes. Taste and season with salt and black pepper, to taste.
3) Ladle the soup into warmed bowls and drizzle each serving with olive oil.
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Overall Rating:
4.50
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