Slow Cooker 17 Bean & Barley Soup Recipe

Difficulty: Easy | Total Time: 8.25 hours | Active Time: | Makes: 6 servings

An easy pot of thick & hearty veggie goodness that tastes even better days 2, 3, 4 . . . when re-heating, try adding a squeeze of lemon to brighten and change up the flavor. Or stir in a dollop of basil pesto for variety. Enjoy!

  • 2 large onions, halved and sliced thinly
  • 3 celery ribs, cut into 1-inch slices
  • 7 cloves of garlic, roughly chopped
  • 2 large carrots, halved and cut into 1/2-inch pieces
  • 1 bag mixed bean soup mix (usually marketed as 16-bean soup mix or Trader Joe's 17 Bean and Barley Soup mix), flavoring packet (if any) discarded
  • 1 bay leaf
  • 1 (26 oz.) box or can of chopped tomatoes
  • 1 (16 oz.) box or can of French onion soup
  • 6 c. low sodium chicken or vegetable broth
  • Kosher salt and freshly ground black pepper to taste
  • Grated Parmesan cheese to pass (optional)
  1. Rinse and pick over the beans. Combine all the ingredients except the cheese in a 6 qt. (or larger) slow cooker and cook on low for 8 hours. Taste for seasoning and add salt and pepper as desired. Serve with Parmesan sprinkled on top.

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