Slow-Cooker Bean and Barley Soup

Name: Slow-Cooker Bean and Barley Soup
Prep time: 10 min
Cook time: 8 h
Yield: 4
Ingredients: 1 cup dried multibean mix or Great Northern beans, picked over and rinsed; 6 cups water; 1 (14-ounce) can whole tomatoes, with juice; 3 cloves garlic, smashed; 2 ribs celery, chopped; 2 medium carrots, chopped; 1/2 medium onion, chopped; 1/2 cup pearl barley; 1 bay leaf; 1 1/2 tablespoons kosher salt, plus additional for seasoning; 2 teaspoons dried Italian herb blend; Freshly ground black pepper; 1/2 ounce dried porcini mushrooms, optional; 3 cups cleaned baby spinach leaves (about 3 ounces); 1 cup freshly grated Parmesan; 1 tablespoon balsamic vinegar; Extra-virgin olive oil

Slow-Cooker Bean and Barley Soup was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-bean-and-barley-soup-recipe/index.html?soc=sharingfb" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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1 cup dried multibean mix or Great Northern beans, picked over and rinsed

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6 cups water

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1 (14-ounce) can whole tomatoes, with juice

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3 cloves garlic, smashed

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2 ribs celery, chopped

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2 medium carrots, chopped

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1/2 medium onion, chopped

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1/2 cup pearl barley

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1 bay leaf

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1 1/2 tablespoons kosher salt, plus additional for seasoning

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2 teaspoons dried Italian herb blend

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Freshly ground black pepper

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1/2 ounce dried porcini mushrooms, optional

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3 cups cleaned baby spinach leaves (about 3 ounces)

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1 cup freshly grated Parmesan

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1 tablespoon balsamic vinegar

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Extra-virgin olive oil

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