Slow Cooker Bean And Barley Stew
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
45
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
8 cups
Chicken (low-sodium)2 tsps
Kosher Salt3 stalks
Celery (diced)2 cloves
Garlic (minced)1 medium
Yellow Onion (chopped)1
Bay Leaf230 g
Barley (dried)230 g
Baby SpinachDirections:
1
Combine the broth, bean mix, salt, pepper, celery, carrots, garlic, onions, bay leaf, thyme and 2 cups water in a slow cooker
2
Cover and cook on low for 7 hours
3
Add the barley and, if the broth looks low, another cup of water
4
Cover and cook on low an additional 1 hour (8 hours total)
5
Just before serving, stir in the spinach to wilt
6
Serve in a big bowl with toasted crusty bread or baguette