Slow Cooked Barley and Bean Soup
Read more here http://superchef-mirchmasala.blogspot.com/2009/03/whole-grains-slow-cooked-barley-and.html
- Preparing Time: 5 minutes
- Total Time: 5 hours
- Served Person: 2
flavourful
dinner
barley bean
any
vegetarian
vegan
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
slow cooker
dairy free
pescatarian
- 3 cups water
- 2 cloves garlic minced
- 1 tsp kosher salt
- fresh ground black pepper
- 2 tbsp tomato paste
- 1 yellow onion chopped
- 1 tsp dried basil
- 1/2 cup mixed beans for soup
- 1/2 cup barley
- 1/3 cup dried mushrooms (mixed variety that i got from cosco)
- 4 roma tomatoes chopped finely
- 2 carrots cubed
- 1 bayleaf
- 1 tbsp hot sauce
- 2 tsp italian seasoning
- 2 cups baby spinach finely chopped
- 1/3 cup freshly grated parmesan + more to garnish
- Carbohydrate 76.9096972083065 g
- Cholesterol 14.6666666666667 mg
- Fat 6.70394049724034 g
- Fiber 18.2068093487162 g
- Protein 18.5137290152311 g
- Saturated Fat 3.27892477197464 g
- Serving Size 1 1 Serving (923g)
- Sodium 1735.90781655939 mg
- Sugar 58.7028878595902 g
- Trans Fat 0.767249192870822 g
- Calories 420 calories
Wash the beans and keep aside. Add all the ingredients, including the beans to a crockpot / slow cooker, except for the spinach and Parmesan. Put the slow cooker on high and let it cook for 4-5 hours or until the beans are cooked well. Add more water if the soup is too thick. If you are adding more water, make sure you let it cook well with the soup for about 10-15 mins. Stir in the spinach and the cheese and cook more till the spinach is wilted. This will take about 45 mins or so. Serve with some more Parmesan sprinkled on top.
