Bean, Barley & Mushroom Soup

Ingredients:

20 oz. package of dried beans (I used Hambeens 15 Bean Soup mix, minus the flavor packet)- rinsed, sorted and soaked overnight

1/2 cup  Pearl Barley

2 stalks Celery, chopped

3 carrots, chopped

3/4-1 onion, chopped

1 pkg. sliced mushrooms

2 oz. fresh spinach 

32 oz. Pacific Natural Foods Organic Mushroom Stock

32 oz. Pacific Natural Foods Natural Beef Stock

2 tsp. Italian Seasoning

2 tsp. Minced Garlic

1 tsp. salt

Directions:

Place all ingredients EXCEPT SPINACH in the Slow Cooker, stir and cook on LOW for 7-9 hours.  I turned my slow cooker on around 8pm and when I checked it at 8am this morning, it was a nice, thick and hearty consistency.  So, base your cooking time on your preferred consistency.

5 minutes before you're ready to eat, add the spinach and stir.

*For a variation on this recipe I would suggest adding some sausage.   I was making my daughter some Honeysuckle White turkey breakfast sausage and I think that would compliment this soup really well, but I can't have black pepper, which I am sure is included in the "spices" so I didn't add it.

This recipe is adapted from A Busy Mom's Slow Cooker Adventures Four Bean and Barley Soup, this is one of my favorite sites for recipe inspiration!