White Bean and Barley Slow Cooker Soup

This hearty soup, filled with beans, barley, sun-dried tomatoes, and cheese, is a meal in itself.

Serves: 8Hands-on: 10 minutesTotal: 8 hours 10 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 2 cans (15 oz.) great northern beans, drained and rinsed
  • ½ cup pearl barley
  • ½ medium onion, peeled and diced
  • ½ cup chopped sun-dried tomatoes
  • 2 cloves garlic, peeled and minced
  • 2 sprigs fresh thyme
  • 6 cups vegetable broth
  • 1½ tsp. salt
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley

Directions

  • In a 4-quart slow cooker, add beans, barley, onion, tomatoes, garlic, thyme, broth, and salt. Cover, and cook on low for 6–8 hours.
  • Remove the sprig of thyme before serving. Garnish with cheese and parsley.