Slow Cooker 7 Bean & Barley Soup

One day when I was at Earth Fare getting  some bulk stuff, I decided to pick up some of their 7 Bean & Barley Soup Mix. It’s not so much of a mix as it is just dried beans and barley – no flavoring of any kind. I held onto it not sure what to do with it until I looked online and decided to “pull a me” and take ideas from a bunch of places and make my own soup. Here it is in all it’s healthy, simple glory.

Slow Cooker 7 Bean & Barley Soup
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  1. 2 cups 7 Bean and Barley soup mix
  2. 2 onions diced (yielded about 2 cups)
  3. 1 tablespoon minced garlic
  4. 3 stalks of celery diced
  5. 1 lb baby carrots diced (about 15-20)
  6. 10 cups chicken/vegetable stock
  7. 1/4-1/2 teaspoon salt (added at end to taste)
  1. 1. Soak beans overnight.
  2. 2. Drain bean water.
  3. 3. Rinse quickly.
  4. 4. Add bean mix and all ingredients (sans salt) to slow cooker.
  5. 5. Cook on low 6 hours.
  1. - I love to use what we call the hunker. It's an onomatopoeic term for my onion dicer. It makes a loud hunk sound as the vegetable gets smooshed through the metal grating. I love that thing. It's my 2nd one. I dream of a professional grade one. It cuts prep time down DRASTICALLY and comes out perfect everytime! I stuck the onions, celery, & carrots through it this time.
  2. - This soup could be done as a FREEZE AHEAD. Instead of adding all ingredients to the slow cooker, simply freeze the veggies, beans and broth or just the beans & veggies (and add the broth when you add to slow cooker), and just add an hour onto the cook time for frozen to done. SIMPLE!
Food Geek Mom

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