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Serve up this Slow-Cooker Bean & Barley Soup with crusty bread and a crisp green salad tossed with your favourite Kraft Dressing. For the perfect finishing touch, top this Slow-Cooker Bean & Barley Soup with Parmesan cheese.
What do I need ?
Original recipe yields 9 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 lb. (225 g) sliced fresh cremini mushrooms
1 cup each sliced carrots and celery
1/2 cup chopped onions
1/2 cup pearl barley, uncooked
3 cloves garlic, minced
1/2 tsp. cracked black pepper
1 can (19 fl oz/540 mL) no-salt-added white kidney beans, rinsed
1 can (14 fl oz/398 mL) fire-roasted diced tomatoes, undrained
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.
Kraft Kitchen Tips!
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.
For a vegetarian version, omit the Worcestershire sauce and Parmesan cheese.
Substitute plain canned diced tomatoes for the fire-roasted 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.
Calories From Fat
% Daily Value
Fat 2.5 g
Saturated fat 1.5 g
Cholesterol 5 mg
Sodium 520 mg
Carbohydrate 22 g
Fibre 7 g
Sugars 4 g
Protein 7 g
9 servings, 1 cup (250 mL) each
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.