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Red beans and barley slow cooker soup
Nb persons: 6
Yield:
Preparation time: 20 min
Total time:
Source:
| Slow Cooker Red Beans and Barley Favorites Print Share Course: main meals PointsPlus™ Value: 5 | |
| Cooking Time, 420 min | |
| Level of Difficulty: Easy To give this recipe a nice smoky flavor, swap fire-roasted crushed tomatoes for the plain ones. Details Read all reviews (21) Ingredients | |
| 1 cup(s) | uncooked barley, rinsed (use long-cooking variety; not pearled barley) |
| 1 small | red onion, (s), finely chopped |
| 1 stalk(s) (large) celery, chopped | |
| 1 | clove, (s) (medium) garlic clove(s), minced |
| 1/4 tsp | red pepper flakes, crushed, or more to taste |
| 15 oz | canned kidney beans, drained and rinsed |
| 28 oz | canned crushed tomatoes |
| 2 leaf/leaves bay leaf | |
| 3 cup(s) | fat-free chicken broth, or vegetable broth |
| 1/4 tsp | black pepper |
| 1 tsp | table salt |
Instructions
Place all ingredients in order listed in a 5-quart slow cooker; do not stir.
Cover and cook on low setting of slow cooker for 7 hours; stir and serve. Yields about 1 1/3 cups per serving.
Notes
If time allows, make it a day before you want to eat it since the dish tastes even better the second day.
Recipe uploaded with Shop'NCook for iPhone.
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