Zutaten für Slow Cooker Bean And Barley Soup
- Dried Bean Mix
- 6 cups water
- Diced Tomatoes
- Garlic Cloves
- Celery Ribs
- 1 medium carrot, chopped
- 1 medium onion, chopped
- Pearl Barley
- 1 bay leaf
- Kosher Salt
- Dried Italian Seasoning
- Fresh Ground Black Pepper
- Dried Porcini Mushrooms
- Baby Spinach Leaves
- Parmesan Cheese
- Balsamic Vinegar
- Extra Virgin Olive Oil
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Zubereitung von Slow Cooker Bean And Barley Soup
- Sauté the onion, carrots, and celery in a tablespoon of olive oil until softened. This adds depth of flavor.
- In your slow cooker, combine the sautéed vegetables, 1 (15-ounce) can of diced tomatoes (undrained), 1 cup dried great northern beans (pre-soaked overnight or quick-soaked for 1 hour in boiling water then drained), 6 cups of water, 2 cloves minced garlic, 1 cup barley, 1 bay leaf, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 cup dried porcini mushrooms (rehydrated in hot water for 20 minutes, liquid reserved).
- Cover and cook on low for 8 hours, or until the beans are tender and the soup has thickened.
- Remove the bay leaf. Stir in 2 cups of fresh spinach, 1/2 cup grated Parmesan cheese, and 1 tablespoon red wine vinegar.
- Cover and cook for another 5 minutes, or until the spinach is wilted.
- Taste and adjust seasonings as needed. Add more salt, pepper, or vinegar to your preference.
- Ladle the soup into warmed bowls and drizzle each serving with 1 teaspoon of olive oil. Garnish with extra Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
26g
Fat
22g
Carbs
11g
