Vegetarian Recipe: Slow Cooker Bean and Barley Soup
INGREDIENTS
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1 cup dried kidney beans, rinsed
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1/2 cup pearl barley
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4 cloves garlic, minced
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2 medium carrots, peeled and chopped
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4 cups vegetable broth
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2 ribs celery, chopped
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1 zucchini, chopped
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1/2 medium onion, chopped
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2 bay leaves
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kosher salt to taste
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1 teaspoon dried basil
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1/2 teaspoon oregano
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1/2 teaspoon thyme
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1/2 teaspoon cayenne pepper
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black pepper to taste
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14oz can of whole tomatoes, with juice
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3 cups baby spinach
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1/4 cup Parmesan Cheese
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