White Bean Barley Vegetable Soup

"Came up with this slow-cooker recipe to combine elements of various soup recipes that seemed interesting. The results were tasty and nutritious. This recipe was made in a 6-quart crockpot, and is sized to fit it. If starting with dried beans, like I did, cook overnight on low in your slow cooker. I used great northern beans in this recipe."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
12hrs 45mins
Ingredients:
13
Serves:
10-12
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

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.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes