Slow Cooker Bean And Barley Stew Recipes

Steps:

• 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.
• Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
• Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.

Steps:

• Lightly spray a Dutch oven with cooking spray. Cook the carrots, onion, celery, and zucchini over medium-high heat for 3 minutes, stirring occasionally.
• Stir in the tomatoes with liquid, vegetable juice, water, corn, Italian seasoning, garlic powder, pepper, and salt. Cook, covered, until the mixture comes to a boil, about 3 minutes. Reduce the heat to low and cook, covered, for 20 minutes, or until the vegetables are tender, stirring occasionally and breaking up the tomatoes.
• Stir in the beans and barley. Cook, covered, for 10 minutes, or until the barley is tender, stirring occasionally.
• Slow-Cooker Method
• Combine the carrots, onion, celery, zucchini, tomatoes with liquid, vegetable juice, water, corn, Italian seasoning, garlic powder, pepper, and salt in a 3 1/2- to 4-quart slow cooker. Cook, covered, on low for 7 to 9 hours or on high for 3 to 3 1/2 hours. Stir in the beans and barley. Cook, covered, on high for about 30 minutes, or until the barley is tender.
• nutrition information
• (Per Serving)
• Calories: 244
• Total Fat: 1.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 382mg
• Carbohydrates: 51g
• Fiber: 10g
• Sugars: 16g
• Protein: 11g
• Dietary Exchanges
• 2 1/2 Starch
• 3 Vegetable

Steps:

• Put the beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, salt, Italian seasoning, pepper and porcini mushrooms in a 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.
• Taste and adjust seasonings.
• Ladle the soup into warmed bowls and drizzle each serving with olive oil.

Steps:

• Soak dry pinto beans in plenty of water overnight. Drain and rinse the beans.
• Soak pearled barley in plenty of water overnight. Drain and rinse the barley. Cook al dente in a double amount of water. Drain and set aside.
• In a large pot sauté onions and garlic in sunflower oil for 5 minutes until soft, stirring frequently. Add diced smoked pork neck, stir and sauté for 5 more minutes.
• Meanwhile, make a mirepoix (soffritto or Holy trinity) from carrot, celery and parsley root and red horn pepper: cut the root vegetables into smaller pieces and coarsely chop in a blender. Add horn pepper chunks and pulse once or twice.
• Add mirepoix to onions and smoked meat, stir and cook for 1-2 minutes.
• Add beans, bay and celery leaf, water, and salt and bring to the boil. Turn down the heat, cover the pot and continue to cook for 25 - 30 minutes.
• Stir in cooked barley, continue to cook for 5 minutes or until the beans are cooked (al dente).
• Season with ground black pepper and serve.

Steps:

• In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.
• Cover; cook on Low heat setting 8 to 9 hours.
• Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.
• Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.

Steps:

• In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper. , Cover and cook on low for 4-5 hours. Add the beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender. Freeze option: Place individual portions of cooled stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Steps:

• Toss it in the crock pot all day. Cook 4 -5 on high and then drop it down another 4 at least on low.
• Take out the bay leaves and the chile peppers. It's better a day or two later.

Steps:

• In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.
• Cover; cook on Low setting for 10 to 12 hours.

Steps:

• In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
• Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.