Slow-Cooker Bean and Barley Soup - Kraft Recipes Top
Comida Kraft
Recipe Box

Slow-Cooker Bean and Barley Soup

Prep Time
20
min.
Total Time
8
hr.
20
min.
Servings

9 servings, 1 cup each

Serve up this Slow-Cooker Bean and Barley Soup. Top this Slow-Cooker Bean and Barley Soup with Parmesan cheese for the perfect finishing touch.

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What You Need

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Make It

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  • Combine all ingredients except cheese in slow cooker sprayed with cooking spray; cover with lid.
  • Cook on LOW 8 hours (or on HIGH 4 hours).
  • Serve topped with cheese.

Special Equipment Needed

How to Freeze Leftovers

Cool any leftovers, then freeze in small freezer-weight containers up to 2 months. Thaw in refrigerator overnight. Reheat just before serving.

Vegetarian Soup

For a vegetarian version, omit the Worcestershire sauce and Parmesan cheese.

Variation

Substitute plain canned diced tomatoes for the seasoned diced tomatoes. Add 2 bay leaves and 1 tsp. dried oregano leaves to ingredients in slow cooker before cooking as directed. Remove and discard bay leaves before serving soup topped with the cheese.

Servings

  • 9 servings, 1 cup each

Healthy Living

Nutrition Bonus

Warm up on a cold night with this satisfying vegetarian soup that's rich in vitamin A from the carrots. It's also a good source of fiber from the combination of barley and kidney beans. Enjoy!

Nutritional Information

Serving Size 9 servings, 1 cup each
AMOUNT PER SERVING
Calories 160
Total fat 3g
Saturated fat 1g
Cholesterol 5mg
Sodium 460mg
Carbohydrate 26g
Dietary fiber 7g
Sugars 7g
Protein 7g
% Daily Value
Vitamin A 110 %DV
Vitamin C 8 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Delicious Vegetarian Soup Made this soup today. Couldn't find crimini mushrooms, so used white mushrooms. When I served the soup I put some fresh baby spinach in the bottom of the bowl and let the soup wilt it. Also topped it off with shredded cheddar cheese rather than Parmesan. Will definitely make again. For any meat lovers, you might want to add some sausage.
Date published: 2018-02-08
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