Put beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, 1 1/2 tablespoons salt, herd blend, pepper, and porcini mushrooms (if using) in a slow cooker; cover and cook on LOW until beans are quite tender and the soup is thick, about 8 hours.
Stir in the spinach, cheese, and vinegar, cover, and let the soup cook until the spinach wilts, about 5 minutes. Taste and season with salt and black pepper, to taste. Ladle the soup into warmed bowls and drizzle each serving with olive oil.
Originally Submitted
10/14/2010
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