My Foodie Call

Beans and barley. Great combo.

Got a slow cooker? Use it. Especially this time of year.

3 kinds of beans, tomatoes, creamed corn, carrots, onion, celery, barley. A garden in a bowl.

Hearty Bean and Barley Soup in the Slow Cooker

Ingredients:

• 2 tablespoons grapeseed oil
• 2 cloves garlic, minced
• 1 medium onion, diced
• 3 cups veggie broth
• 1/4 cup celery, fine-chopped
• 1/2 cup carrots, fine-chopped
• 1-15 oz can pinto beans, rinsed and drained
• 1-15 oz can black beans, rinsed and drained
• 1-15 oz can organic kidney beans, rinsed and drained
• 1-15 oz can cream corn
• 1 14.5 oz can fire roasted tomatoes with green chiles
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 1/2 tablespoons low-sodium soy sauce
• 1 cup quick-cook barley

Directions:

1. Add all ingredients except for your quick cooking barley. Give it a big stir.
2. Cook on low for one hour.
3. Add your barley. Stir.
4. Cook on low for one more hour. Stir.
5. Remove bay leaf and enjoy!

Hearty bean and barley soup.