Bean and Barley Soup

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One of my favorite soups of late is this Chicken and Barley Soup, and I CAN’T BELIEVE I HAVEN’T BLOGGED ABOUT IT! I have made this soup several times, and I love it. Note to self: Make that soup again soon!

Anyway, that soup was the first time I had ever had barley, and I instantly became obsessed. So when I came across this Bean and Barley Soup from One Dad’s Kitchen, it instantly caught my eye. Barley? Check. Meatless? Always a bonus. Delicious? As it turns out, YES!

This soup is so good and so filling. It’s the perfect soup for cold fall or winter days. I love that it’s inexpensive, too. It makes about 6 servings, and there is at least half a bag of beans left to use for another time.

Bean and Barley Soup
1 cup dried multi-bean mix, rinsed
1/2 cup pearl barley
3 cloves garlic, minced
2 medium carrots, roughly chopped
2 ribs celery, roughly chopped
1/2 medium onion, roughly chopped
1 bay leaf
1 1/2 tsp. Kosher salt
2 tsp. Italian seasoning
black pepper, to taste
14 oz. can diced tomatoes, undrained

3 cups spinach leaves, chopped
1/4 cup grated Parmesan cheese

Directions:
Place the beans, barley, garlic, carrots, celery, onions, bay leaf, kosher salt, Italian seasoning, pepper, and tomatoes into your crockpot. Add 6 cups of water and stir well.  Cook on low until the beans are tender and the soup is thick, about 8 hours.

At end of cook time, add the spinach and Parmesan cheese, and stir. Continue to cook on low until the spinach wilts, about 5 minutes. Remove the bay leaf and enjoy!

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2 Comments »

  1. […] this weekend. How about Pea Soup? Jan may like it, but I do not particularly enjoy pea soup. Could Bean and Barley Soup be a possibility? Yes, it […]

  2. Allison said

    Making this tonight for dinner! Hopefully the spinach wilting doesn’t take too long–we’ll be running late from dance class.

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