White Bean Barley Vegetable Soup
- Ready In:
- 12hrs 45mins
- Ingredients:
- 13
- Serves:
-
10-12
ingredients
- 8 ounces dried white beans (great northern, cannellini, navy)
- 1 cup uncooked barley (hulled or pearl)
- 1 large russet potato, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 4 ounces mushrooms, quartered and sliced
- 8 -10 cups vegetable broth
- 3 tablespoons fresh parsley, chopped finely
- 1 tablespoon dried onion flakes
- 1 tablespoon instant minced garlic
- 2 -3 bay leaves
- 2 teaspoons dried chipotle powder (optional)
- salt and pepper
directions
- Pick over / rinse the dried beans, and add them to the slow cooker crock pot. Cover them with about 6 cups of water. Add the minced onion, minced garlic and bay leaves. Set the slow cooker to "Low" and cook overnight or about 6 hours.
- In the morning or when done, pour the beans into a colander and rinse. Try to preserve the minced garlic / onion if possible, but pick out the bay leaves. Return the beans to the pot, and add in the remainder of the ingredients, making sure to stir thoroughly.
- Set the slow cooker to "High" and cook approximately 6 hours, again. Stir and check on the soup every 2 hours if possible, and add more broth or lower heat to "Low" if necessary.
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RECIPE SUBMITTED BY
Myra9035
Hampton, Virginia
I am 33 and a program coordinator. I enjoy experimenting and trying out different cuisines. Healthy eating is important to me, but I also like to make myself comfort foods every once in a while.