Barley Bean Soup...hearty fare for colder days
A simple, yet hearty bean soup that's mostly made in a slow cooker.
Equipment
- 1 slow cooker
Ingredients
- 2 cloves garlic (minced)
- 2 stalks celery (chopped)
- 2 medium carrots (sliced)
- 1 large onion (diced)
- 1 ½ Tbsp olive oil
- 1 cup Borlotti beans (or Cranberry beans)
- ½ cup Lima beans
- ¾ cup pearl barley (omit for gluten-free)
- 8 cups chicken stock (or beef stock, or 8 cups water, plus chicken or beef Better than Bouillon)
- ½ tsp salt (to taste)
- ⅛ tsp pepper (to taste)
Instructions
- Rinse all the beans and barley; set aside.
- Saute the garlic, celery, carrots, and onion in the olive oil for about 5 minutes, then put into a slow cooker, followed by the remaining ingredients.
- Cook in slow cooker on low setting for about 24 hours or a higher setting for less time, until the beans are ready. Check for seasoning and add salt and/or pepper if desired.
- Serve with crusty bread.
Notes
- You can skip the vegetable sauteing and just add everything to the slow cooker for an even easier recipe.
Nutrition
Serving: 1 bowl | Calories: 314kcal | Carbohydrates: 46g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 680mg | Potassium: 741mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3473IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg
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