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Slow Cooker Bean and Barley Soup

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“Thick, hearty, and delicious - perfect for a cold winter day! From "Food Network Kitchens: Making It Easy".”
READY IN:
8hrs 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Cover and cook on low until the beans are quite tender and the soup is thick, about 8 hours.
  3. Stir in the spinach, cheese and vinegar.
  4. Cover and let the soup cook until the spinach wilts, about 5 minutes.
  5. Taste and adjust seasonings.
  6. Ladle the soup into warmed bowls and drizzle each serving with olive oil.

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