Slow-Cooker Bean and Barley Soup
8 Hr(s) 20 Min(s)
20 Min(s) Prep
8 Hr(s) Cook
Healthy Living
Serve up this Slow-Cooker Bean and Barley Soup. Top this Slow-Cooker Bean and Barley Soup with Parmesan cheese for the perfect finishing touch.
What You Need
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9 servings
Original recipe yields 9 servings
1/2 lb. sliced fresh cremini mushrooms
1 cup each sliced carrots and celery
1/2 cup chopped onions
1/2 cup pearl barley, uncooked
3 cloves garlic, minced
1/2 tsp. cracked black pepper
1 can (15.5 oz.) no-salt-added no-salt-added white kidney beans, rinsed
1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano, undrained
1 qt. (4 cups) no-salt-added vegetable stock
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Let's Make It
1
Combine all ingredients except cheese in slow cooker sprayed with cooking spray; cover with lid.
2
Cook on LOW 8 hours (or on HIGH 4 hours).
3
Serve topped with cheese.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value*
Total Fat 3g
4%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 460mg
20%
Total Carbohydrates 26g
9%
Dietary Fibers 7g
25%
Sugars 7g
14%
Protein 7g
14%
Vitamin A
70%
Vitamin C
8%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
9 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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