This soup is packed with protein. It’s a great, healthy way to have a hearty soup.
| Level: | Easy |
| Total: | 8 hr 15 min |
| Prep: | 15 min |
| Cook: | 8 hr |
| Yield: | 6 servings |
Ingredients
- 1 cup dried multi-bean mix, picked through and rinsed
- 1/2 cup pearled barley
- 1/2 teaspoon Italian seasoning blend
- 6 sun-dried tomatoes, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 stalk celery, diced
- 1 leek, light green and white parts rinsed and sliced
- One 14-ounce can no-salt-added diced tomatoes
- Kosher salt and freshly ground black pepper
- 3 cups baby spinach
- 1/4 cup grated Parmesan, for garnish
- 2 tablespoons chopped fresh basil, for garnish
- 2 tablespoons extra-virgin olive oil, for garnish
- Crushed red pepper, for garnish
- Balsamic vinegar or lemon juice, for serving
Instructions
- Combine 6 cups of water, the beans, barley, Italian seasoning, sun-dried tomatoes, garlic, carrots, celery, leeks, tomatoes, 2 1/2 teaspoons salt and some pepper in a slow cooker insert. Cook on low for 8 hours. When ready to serve, stir in the spinach until it wilts. If the soup looks too thick, add a little more water. Divide evenly among six bowls.
- Garnish each bowl with 1 tablespoon grated Parmesan, basil, olive oil and a pinch of crushed red pepper. Drizzle some balsamic vinegar or lemon juice over the top.
Nutrition Facts
| Calories | 270 calorie |
| Total Fat | 7 grams |
| Saturated Fat | 1.5 grams |
| Cholesterol | 5 milligrams |
| Sodium | 960 milligrams |
| Carbohydrates | 42 grams |
| Dietary Fiber | 7 grams |
| Protein | 11 grams |
Reviews
I have make this recipe about 4 times and each time a little different. The first time I followed the recipe and after 8 hours the beans were so hard we could not eat them. Even after cooking on the stove several hours they never truly got done. The next time I presoaked the beans overnight and it was better but beans were still not done. Now I presoak overnight and then cook the beans at least two hours before they go into the slow cooker for 8 hours. I noticed there is another recipe with this same name with quite a few reviews and some say beans cook in the 8 hours and some have had the same results as i have so I wonder if the brand of slow cooker makes a big difference or maybe I just like my beans to be very soft. I have also substituted chicken broth and beef broth at different times for part of the water and the broths give the soup a good flavor. Needless to say I like the basis of this recipe and would give it a 5 star if not for the fact my beans can not be eaten if this recipe is followed as written.