Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Kosher Bean And Barley Soup
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- #100633
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
6 cups water
1 cup dried lima or navy beans
1 large onion, diced
2 stalks celery, diced
4 cloves garlic, crushed
1/4 cup corn or vegetable oil
3 quarts beef or chicken broth or water
1/2 cup pearl barley
2 carrots, peeled and diced
1 tablespoon kosher salt, to taste
directions
Saute the onion, celery and garlic in oil until vegetables start to turn transparent (about 10 minutes).
Transfer to crock pot, add broth or water, barley, carrots and beans. Cover tightly and cook on low 18-24 hours. Season to taste.
added by
wilbur
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
213 calories, 8 grams fat, 25 grams carbohydrates, 12 grams protein per serving.
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