So, for those of you awesome GTBTC fans who actually follow me on Instagram, you probably already know about my fear of using my Crockpot. I totally understand that it’s not very powerful, and that no one’s house burns down because of it, and that like… everyone else uses it and leaves their house and their house doesn’t burn to the ground… but it’s scary! What if that happens to me?!
One of the things I want to do this winter season is to start using the crock more… without anxiety. I can do that, I think!
With the new job, I have to work one day a week as a “late” day, where I come into work at 11:45am and work until 8:15pm. It’s not the most ideal schedule but it’s great for using the crock. I’ve done it a few times now, and it’s awesome.
In the morning, I do all the prep, stick my food in the crock, and then have it ready for Dave and I to eat once I get home late. It’s so much better than starting to cook at 9pm.
This recipe is fabulous, and I can’t wait to make it again. I even have enough leftover of all of the ingredients to make it a second time without shopping again! Perfect! This vegetarian-friendly soup is so delicious and filling, and I even let myself use the Porcini Mushrooms despite Dave’s hatred for them. I just had him pick them out, and everything was right in the world.
Enjoy this “Meatless Monday” recipe on a Wednesday
Crockpot Bean & Barley Soup
1 cup Dried Multi-Bean Mix, picked through and rinsed
1/2 cup Barley
3 Cloves Garlic, smashed/chopped
2 Medium Carrots, roughly chopped
2 Ribs Celery, roughly chopped
1/2 Onion, roughly chopped
1 Bay Leaf
Kosher salt, Black Pepper
2 teaspoons Dried Italian Herb Blend
1/2 ounce Dried Porcini Mushrooms, crumbled if large*
One 24-oz can Whole Tomatoes, with juice
1 package Frozen Chopped Spinach
1/4 cup Grated Parmesan
Balsamic vinegar, for drizzling
Extra-virgin olive oil, for drizzling
1. Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 1 1/2 Tablespoons salt, herb blend, some pepper and the porcini mushrooms (if using) in a slow cooker.
2. Chop the tomatoes, keeping the juice and put the tomatoes into the crockpot with all the juices.
3. Cover and cook on high until the soup is thick, about 8 hours.
4. Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes.
5. Remove the bay leaf and season with salt and pepper.
6. Ladle into bowls and drizzle each serving with Balsamic Vinegar and Olive Oil. ENJOY!
Recipe adapted from: Food Network Kitchen
*I bought the Porcini Mushrooms at Wegmans, but you can probably find them anywhere! They were in a section near the produce in it’s own little area with other dried mushrooms*
I shared this soup with a few friends from work, and we all loved it. It’s thick and creamy and rich, without sacrificing the positive qualities of all of the good stuff in there. It’s so healthy!
I found this recipe to make about 6 pretty big servings. Don’t skimp on the Balsamic and EVOO- I added just a little bit to two tiny tupperwares when I brought this for lunch, and I’m glad I did! The Balsamic gives the soup such an awesome interesting flavor, and it is a great contrast to the richness in the soup.
What crock recipes have you been making this winter? Feel free to share!