Appetizers & Soups

REVIEWS 2 Review(s)

Bean and Barley Soup

Prep Time:15 Minutes
Cook Time:8 Hours


  • ■   1 cup Cranberry Beans
  • ■   1 can Mutti Tomatoes
  • ■   1 cup Gigante Beans
  • ■   1/2 cup Pearled Barley
  • ■   1/2 oz. Porcini Mushrooms


Ingredients: *1 cup cranberry, gigante or flageolet beans, picked over and rinsed *1/2 cup pearl barley *3 cloves garlic, smashed *2 medium carrots, roughly chopped *2 ribs celery, roughly chopped *1/2 medium onion, roughly chopped *1 bay leaf *sea salt *2 teaspoons dried Italian seasoning *Freshly ground black peppercorns *1/2 ounce dried porcini mushrooms *One 14-ounce can Mutti Baby Roma tomatoes, with juice *3 cups cleaned baby spinach leaves *1/4 cup freshly grated Parmesan *Balsamic vinegar & Extra-virgin olive oil, for drizzling

  • 1. Add beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, italian seasoning, cracked black pepper, porcini mushrooms and 6 cups of water in a slow cooker.
  • 2. Squeeze and crush the tomatoes with your hands over the pot. Add with juices from can.
  • 3. Cover and cook on high for 8 hours until the beans are tender and the soup is thick.
  • 4. Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes.
  • 5. Remove bay leaf. Season with salt and pepper.
  • 6. Drizzle with balsamic vinegar and olive oil before serving.

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