Meatless Monday: Slow Cooker Bean and Barley Soup

Welcome to the first Meatless Monday post of this new blog! Are you trying to eat healthier, or thinking about transitioning to a meatless diet? A great way to start is to devote one day a week to a plant-based menu. Here’s a hearty soup recipe to get you started:

Slow Cooker Bean and Barley Soup


1 pound dried pinto beans

1/4 cup pearl barley

1 medium onion, chopped

2 celery ribs, chopped

3 cloves garlic, minced

1  can (4 ounces) diced green chili peppers, undrained

black pepper to taste

1/4 teaspoon dried cumin

2 tablespoons extra virgin olive oil

2 teaspoons barley miso

The evening before cooking this dish, sort through the dried beans, rinse, and soak them overnight in water. The next morning, parboil the beans for 40 to 50 minutes. Drain, rinse, and place beans in a 5-quart slow cooker.

Add all ingredients except for vegetable bouillon. Cover and at “high” setting for 5 to 6 hours, or until beans are tender and fully cooked. Set heat to “low”.

Ladle a small amount of soup broth in a cup. Dissolve the miso in the broth. Add to the soup and stir to combine.  Do not boil the miso. You may use vegetable bouillon if you do not have miso.

To enlarge this recipe, you can add leftover pasta–even macaroni and cheese will work–to the soup. Enjoy!


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