Slow-Cooker Bean and Barley Soup (Food Network Kitchens) Recipe

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Slow-Cooker Bean and Barley Soup (Food Network Kitchens)
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  1. Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
  2. Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
  3. Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.
  4. From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 327.68 Kcal (1372 kJ)
Calories from fat 31.59 Kcal
% Daily Value*
Total Fat 3.51g 5%
Sodium 243.52mg 10%
Potassium 1117.36mg 24%
Total Carbs 58.3g 19%
Sugars 7.3g 29%
Dietary Fiber 17.6g 70%
Protein 17.54g 35%
Vitamin C 18.7mg 31%
Vitamin A 0.3mg 10%
Iron 4.6mg 26%
Calcium 81.3mg 8%
Amount Per 100 g
Calories 127.87 Kcal (535 kJ)
Calories from fat 12.33 Kcal
% Daily Value*
Total Fat 1.37g 5%
Sodium 95.03mg 10%
Potassium 436.01mg 24%
Total Carbs 22.75g 19%
Sugars 2.85g 29%
Dietary Fiber 6.87g 70%
Protein 6.85g 35%
Vitamin C 7.3mg 31%
Vitamin A 0.1mg 10%
Iron 1.8mg 26%
Calcium 31.7mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6
  • 7

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • high fiber

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