Thursday, January 6, 2011
Soup for the Soul
1 cup dried multibean mix or Great Northern beans, picked over and rinsed
6 cups water
1 (14-ounce) can whole tomatoes, with juice
3 cloves garlic, smashed
2 ribs celery, chopped
2 medium carrots, chopped
1/2 medium onion, chopped
1/2 cup pearl barley
1 bay leaf
1 Tsp salt
2 teaspoons dried Italian herb blend
1 Tsp black pepper
3 cups cleaned baby spinach leaves (about 3 ounces)
1 cup freshly grated Parmesan
1 tablespoon balsamic vinegar
Put beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, and seasonings 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. Serves 6 - I like to serve those flakey biscuits with this.
I'm ready for Spring, but Mother Nature isn't cooperating. So I'll keep warming the soul with some hot, homemade soup until then.