Crock Pot Three Bean & Barley Stew

Save yourself the hassle with this perfect winter warmer recipe, that can cook while you’re at work!

Serves 1

Prep Time: 5 Minutes

Cook time: 8 Hours


1/2 cup great northern beans
1/2 cup canned whole tomatoes
1/2 garlic clove
1/3 celery stalk
1/3 large carrots
1/4 medium onion
2 tbsps pearl barley
1/8 tsp paprika
1/4 whole Portobello mushroom, diced
1/2 cup fresh spinach leaves
1 tbsp Parmesan cheese, grated
1 tsp olive oil
3/4 cup water
To taste – bay leaf
To taste – salt
To taste – ground black pepper


1. Place the beans in a colander, sort through them thoroughly and remove any debris, and then rinse under cold water.

2. Place beans, water, tomatoes and their juices, minced garlic, chopped celery, chopped carrots, chopped onion, barley, paprika, bay leaf, salt, pepper, and portabella mushrooms in a slow cooker; cover and cook on low until the beans are quite tender and the soup is thick, about 8 hours.

3. Stir in the spinach and cheese, cover, and let the soup cook until the spinach wilts, about 5 minutes.

4. Taste and season with salt and black pepper.

5. Ladle the soup into bowls and drizzle each serving with olive oil.

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