Slow Cooker Bean and Barley Stew (The Kitchen, Katie Lee)

By zircon50

Use large-sized beans, as smaller-sized like split peas and/or lentils will turn to mush as they cook for 8 hrs. in the slow cooker.

Ingredients

• 2 (32) oz. low-sodium chicken broth
• 2 cups water
• 1 pound (2/3 cups each) dried bean mix (navy, kidney, pinto), soaked overnight
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 stalks celery, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 medium yellow onion, chopped
• 1 bay leaf
• A few sprigs fresh thyme
• 8 ounces dried barley
• 8 ounces baby spinach
• Toasted crusty bread or baguette, for serving

Preparation

Step 1

Combine the broth, bean mix, salt, pepper, celery, carrots, garlic, onions, bay leaf, thyme and 2 cups water in a large-sized slow cooker.

Cover and cook on low for 6 hours.

After cooking for 6 hours, add the barley. If the broth looks low, another cup of water. Cover and cook on low an additional 2 hours (8 hours total).

Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette.