3/4 cup barley
2 Tablespoons olive oil
3 carrots, chopped
3 carrots, chopped
1 onion, coarsely chopped
8 oz. asparagus, red onion, mushroom blend
2 potatoes, chopped
3 15-oz. cans of diced tomatoes
8 oz. asparagus, red onion, mushroom blend
2 potatoes, chopped
3 15-oz. cans of diced tomatoes
1 cup of Melanie's Bean Soup beans, quick soaked and drained
64 oz. chicken broth
kosher salt and black pepper, after cooking if needed (mine didn't need anything)
Place all ingredients in your crock pot. Set pot to high and cook for 4 hours. Reduce heat and cook until beans are tender, maybe 2 more hours -- it will depend on your crock pot. Enjoy with hearty bread and a light dusting of Parmesan cheese. Heats up well if you have leftovers. Makes 8 hearty servings.
linking up with Made by You Mondays
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