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Grandma's Bean & Barley Soup Recipe

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This recipe for Grandma's Bean & Barley Soup, by , is from The Carabello Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Carabello

Category:
Category:

Ingredients:  
Ingredients:  
1 pack of multibean mix, rinse well
6 cups water
1 can diced tomatoes with juice
3 cloves of garlic, minced
2 ribs celery, chopped
2 medium carrots, chopped
1/2 onion chopped
1/2 cup barley
1 bay leaf
2 teaspoons italian seasoning
Salt & Pepper
3 cups cleaned spinach leaves
1 cup freshly grated Parmesan
1 tablespoon balsamic vinegar
Extra virgin olive oil

Directions:
Directions:
Put beans, water, toamtoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, herb and salt and pepper in slow cooker. Cover and cook on low until the beans are quite tender and the soup is thick, about 8 hours.
Stir in the spinach, cheese and vinegar, cover and let the soup cook until the spinach wilts, about 5 minutes.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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