Beans and kale are packed into each bite of this hearty slow-cooker soup.
Barley adds a chewiness to provide texture, while dried mushrooms lend an earthiness and depth.
Finishing with acidic lemon juice brightens the flavors.
PHOTOGRAPHER: JEN CAUSEY; FOOD STYLIST: AIL RAMEE; PROP STYLIST: CLAIRE SPOLLEN
Barley adds a lovely chewiness and holds up well to slow cooking.
Keep reading for our expert tips on food safety, smart ingredient substitutions and more!
Pour through a fine-mesh strainer into a bowl; reserve 2 cups of the soaking water.
Set aside the soaked beans.
Remove and discard the mushroom stems; finely chop the mushrooms and set aside.
Remove and discard the Parmesan rind.
Stir in 1/2 cup herbs and 2 tablespoons lemon juice.
Divide the soup among 6 bowls; garnish with parsley leaves, if desired.
Pick out any red kidney beans and cannellini beans before starting this recipe.
Read more about how to cook red kidney beans and cannellini beans safely in a slow cooker.
For best results, refrain from soaking for more than 8 hours.
Frequently Asked Questions
Because this recipe contains barley, it is not gluten-free.
like note that this recipe has not been tested using other grains.
(See the Note about gastrointestinal distress associated with red kidney beans and cannellini beans.)
Parmesan rind is the outer layer that forms on the cheese as it ages.
Although it’s completely edible, Parmesan rind is typically discarded after cooking.
If you don’t have Parmesan rind on hand, feel free to omit it.
Pearl barley cooks quicker than hulled barley, which still has its bran.
If you have hulled barley, soak it in water overnight before using.
To keep it for up to 6 months, freeze it.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
