Bean and Barley Soup
Ingredients
- 1 c Bubble Bath Beans (mixed beans)
- 1/2 c pearl barley
- 3 cloves Garlic smashed
- 2 medium carrots roughtly chopped
- 2 ribs Celery roughly chopped
- 1/2 medium Onion roughly chopped
- 1 bay leaf
- Salt to taste
- 2 tsp The Olive Twist Herb
- Black pepper to taste
- 1/2 oz dried porcini mushrooms
- 1 14 oz can whole tomatoes with juice
- 3 c baby spinach
- 1/4 c Parmesan Cheese shredded
- Balsamic Vinegar drizzle
- Extra-Virgin Olive Oil EVOO
Servings:
Units:
Instructions
Basic Bean Instructions
- Pick over beans to remove any stones (common find in dried beans). Rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak 3-8 hours, or overnight at room temperature; drain and rinse well. Speed soak: Place rinsed beans in a saucepan. Cover with water. Bring to a boil and remove from heat and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1-2 hours or until tender.
Bean and Barley
- In a slow cooker place beans, barley, vegetables and bay leaf, 1 1/2 Tbsp salt, herb blend, dash or two of pepper and mushrooms. Squeeze the tomatoes through your hands over the pot to break them down. Add juices and all. Cover and cook on high for 8 hours. Add spinach and cheese, stirring until it melts spinach wilts. remove bay leaf. Season with Salt and Pepper. Serve and drizzle with vinegar and Oil
Powered byWP Ultimate Recipe