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
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
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1/2 cup KRAFT Shredded Parmesan Cheese
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Let's Make It
Combine all ingredients except cheese in slow cooker sprayed with cooking spray; cover with lid.
Cook on LOW 8 hours (or on HIGH 4 hours).
Serve topped with cheese.
How to Freeze Leftovers
Cool any leftovers, then freeze in small freezer-weight containers up to 2 months. Thaw in refrigerator overnight. Reheat just before serving.
For a vegetarian version, omit the Worcestershire sauce and Parmesan cheese.
Substitute plain canned diced tomatoes for the seasoned diced tomatoes. Add 2 bay leaves and 1 tsp. dried oregano leaves to ingredients in slow cooker before cooking as directed. Remove and discard bay leaves before serving soup topped with the cheese.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
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.