Best 2 Slow Cooker Bean And Barley Soup Recipes

Indulge in a hearty and wholesome Slow Cooker Bean and Barley Soup, a symphony of flavors that will warm your soul on chilly days. This delectable soup is not only packed with goodness but also incredibly easy to prepare. Simply toss in all the ingredients into your slow cooker, set it on low, and let the magic unfold. The result is a rich, thick, and flavorful soup that's perfect for busy weeknights or lazy weekends.

This versatile recipe offers numerous variations to suit your taste preferences. For a vegetarian delight, use vegetable broth instead of chicken broth and add hearty vegetables like carrots, celery, or potatoes. If you prefer a meatier version, incorporate diced ham, bacon, or sausage for an extra layer of savory goodness. Experiment with different types of beans, such as kidney beans, black beans, or lentils, to create a unique texture and flavor profile.

This article includes three additional slow cooker soup recipes to tantalize your taste buds. Treat yourself to a classic Chicken Noodle Soup, a comforting and nourishing dish that never goes out of style. Dive into a flavorful Beef Barley Soup, where tender beef and chewy barley come together in a savory broth. Last but not least, relish a hearty Lentil Soup, packed with protein and a delightful smoky flavor.

Whether you're a seasoned cook or a beginner in the kitchen, these slow cooker soup recipes are sure to impress. They're all incredibly easy to make, requiring minimal effort and delivering maximum satisfaction. So gather your ingredients, prepare your slow cooker, and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER BEAN AND BARLEY SOUP

Slow Cooker Bean and Barley Soup image

Thick, hearty, and delicious - perfect for a cold winter day! From "Food Network Kitchens: Making It Easy".

Provided by Irmgard

Categories Grains

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 cup dried bean mix, picked over and rinsed
6 cups water
1 (14 ounce) can diced tomatoes
3 garlic cloves, smashed
2 celery ribs, chopped
2 medium carrots, chopped
1/2 medium onion, chopped
1/2 cup pearl barley
1 bay leaf
1 1/2 teaspoons kosher salt
2 teaspoons dried Italian seasoning
fresh ground black pepper
1/2 ounce dried porcini mushrooms (optional)
3 cups baby spinach leaves
1 cup parmesan cheese, freshly grated
1 tablespoon balsamic vinegar
extra virgin olive oil, for drizzling

Steps:

Put the beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, salt, Italian seasoning, pepper and porcini mushrooms in a slow cooker.
Cover and cook on low until the 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 adjust seasonings.
Ladle the soup into warmed bowls and drizzle each serving with olive oil.

SLOW COOKER BEAN AND BARLEY SOUP

Slow Cooker Bean and Barley Soup image

This soup is packed with protein. It's a great, healthy way to have a hearty soup.

Provided by Food Network Kitchen

Categories main-dish

Time 8h15m

Yield 6 servings

Number Of Ingredients 16

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

Steps:

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.

Tips:

Use a variety of beans. This will give your soup a more complex flavor and texture. Good choices include black beans, kidney beans, pinto beans, and navy beans.
Rinse your beans before cooking. This will help to remove any dirt or debris.
Soak your beans overnight before cooking. This will help to reduce the cooking time and make the beans more digestible.
Use a slow cooker that is large enough to accommodate all of the ingredients. A 6-quart slow cooker is a good size for this recipe.
Cook the soup on low for 8-10 hours or on high for 4-6 hours.
Add the barley during the last hour of cooking. This will prevent the barley from becoming overcooked.
Season the soup to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Serve the soup hot with a side of crusty bread or crackers.

Conclusion:

This slow cooker bean and barley soup is a hearty and flavorful meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a delicious and satisfying soup that the whole family will enjoy.

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