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Home >> Recipes >> Soups >> Hearty Bean Soup

Hearty Bean Soup

Hearty Bean Soup

1 cup Great Northern beans

6 cups water

1 (14-ounce) can whole tomatoes

3 cloves garlic, crushed

2 ribs celery, chopped

2 medium carrots, chopped

1 small onion, chopped

1/2 cup pearl barley

1 bay leaf

2 tablespoons kosher salt, or more to taste

2 teaspoons dried Italian seasoning

Freshly ground black pepper

1/2 ounce dried porcini mushrooms

3 cups baby spinach leaves, checked (about 3 ounces)

1 tablespoon balsamic vinegar

Put beans, water, canned tomatoes, garlic, celery, carrots, onion, barley, bay leaf, 1 1/2 tablespoons 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, and vinegar, cover, and let the soup cook until the spinach wilts, about 5 minutes. Taste and season with salt and black pepper, to taste.

Serve with crusty bread for a satisfying warm meal!

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