Dry Beans, Farro, Great Leftovers, Meal Prep, Slow Cooker, Weeknight Dinner

Basic Bean and Barley Soup (Slow Cooker)

I want to get more into slow-cooker bean meals, to take the burden away from evening cooking when I am tired. I am doing what so many people before me learned is a great method for dinner: let it cook while I’m at work!

Print Recipe

Bean and Barley Soup (Slow Cooker)

Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Course: Dinner
Cuisine: American, Vegan, Vegetarian
Keyword: Dry Beans, Farro, Slow Cooker
Servings: 6 servings
Calories: 519kcal

Equipment

  • 1 Slow cooker

Ingredients

  • 1 lb dried beans (adaptable!) rinsed
  • 1 cup pearled barley rinsed
  • 1 tbsp olive oil
  • 28 oz can crushed tomatoes
  • 8 cups water
  • 2 bay leaves
  • 1 tbsp dried Italian herb blend
  • 1 tbsp red chili flakes
  • Salt and pepper

Vegetable Mix

  • 6 cloves garlic minced or crushed
  • 3 medium carrots roughly chopped
  • 3 ribs celery roughly chopped
  • 1 medium white onion roughly chopped

Serving

  • 1 cup shredded cheese for serving

Instructions

  • Prepare all of the ingredients, including throwing the 6 cloves garlic, 3 medium carrots, 3 ribs celery, and 1 medium white onion in one bowl.
    6 cloves garlic, 3 medium carrots, 3 ribs celery, 1 medium white onion
  • This works best using the Instant Pot. Turn to medium sauté and put in 1 tbsp olive oil. Then, add the vegetable mixture and saute until things have softened and smell fragrant.
    1 tbsp olive oil
  • Add the 1 lb dried beans (adaptable!) and 1 cup pearled barley and 8 cups water. Add the 2 bay leaves, 1 tbsp dried Italian herb blend, 1 tbsp red chili flakes, and 28 oz can crushed tomatoes. Stir well. Bring to a boil on sauté.
    1 lb dried beans (adaptable!), 1 cup pearled barley, 28 oz can crushed tomatoes, 8 cups water, 2 bay leaves, 1 tbsp dried Italian herb blend, 1 tbsp red chili flakes
  • Once boiling heartily, turn to slow cook on high for 3-4 hours, medium for 6-8 hours, or low for 8+ hours. Cook until beans are softened. Then add Salt and pepper to desired taste.
    Salt and pepper
  • Serve with shredded cheese, likely a sharp cheddar.
    1 cup shredded cheese

Notes

Makes six servings.

Nutrition

Calories: 519kcal | Carbohydrates: 88g | Protein: 28g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 1129mg | Potassium: 1701mg | Fiber: 28g | Sugar: 9g | Vitamin A: 5621IU | Vitamin C: 17mg | Calcium: 296mg | Iron: 7mg
Nutrition Facts
Bean and Barley Soup (Slow Cooker)
Amount Per Serving
Calories 519 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 15mg5%
Sodium 1129mg49%
Potassium 1701mg49%
Carbohydrates 88g29%
Fiber 28g117%
Sugar 9g10%
Protein 28g56%
Vitamin A 5621IU112%
Vitamin C 17mg21%
Calcium 296mg30%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.