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Slow-Cooker Bean And Barley Soup Recipe

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main-dish nut free vegetarian lunch swiss
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup pearl barley

3 cloves garlic, smashed

1 cup freshly grated Parmesan

1/2 ounce dried porcini mushrooms, optional

1 bay leaf

1 1/2 tablespoons kosher salt, plus additional for seasoning

3 cups cleaned baby spinach leaves (about 3 ounces)

2 teaspoons dried Italian herb blend

Freshly ground black pepper

1 (14-ounce) can whole tomatoes, with juice

2 ribs celery, chopped

6 cups water

1 cup dried multibean mix or Great Northern beans, picked over and rinsed

Extra-virgin olive oil

1 tablespoon balsamic vinegar

1/2 medium onion, chopped

2 medium carrots, chopped

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