Slow-Cooker Bean, Kale & Barley Soup

Active Time:25 minsTotal Time:8 hrs 35 minsServings:6Jump to Nutrition Facts

Active Time:25 minsTotal Time:8 hrs 35 minsServings:6

Active Time:25 mins

Active Time:

25 mins

Total Time:8 hrs 35 mins

Total Time:

8 hrs 35 mins

Servings:6

Servings:

Jump to Nutrition Facts

Jump to recipeOurSlow-Cooker Bean, Kale & Barley Soupis a set-it-and-forget-it meal that is hearty and healthy, just what you need in a loaded soup. The bean mix ensures you get different types of fiber-rich beans, peas and lentils—this also provides varying colors and textures. Onions and carrots add a delicious base flavor, while the potato is essential for thickening the soup without adding gluten or cornstarch. Barley adds a lovely chewiness and holds up well to slow cooking. The biggest depth of flavor comes from the dried mushrooms, Parmesan rind and the acidity from the white wine—so many flavors coming together for a comforting bowl of soup. Keep reading for our expert tips on food safety, smart ingredient substitutions and more!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!If you don’t have fresh oregano, substitute it with 1 teaspoon of dried oregano.We decided to use curly kale in this recipe because its slightly bitter flavor complements the beans. Additionally, when cooked, curly kale holds its shape better than some other varieties.The rich umami flavor of shiitake mushrooms works wonderfully in bean soups. If you buy them dried, they can be stored in an airtight container in a cool, dark place, like a cupboard, for 9 to 12 months.This recipe calls for 1/4 cup of white wine. You can use any white wine you have on hand; however, if you’re purchasing wine specifically for cooking, a crisp, dry white is a safe choice as it won’t overpower the dish.Nutrition NotesDried bean soup mixis a mix of up to 15 types of beans, peas and lentils that is known for its high fiber content and impressive amount of plant-based protein per serving. You most likely won’t find a blend withoutred kidney beans and cannellini beans, but these two types of beans need to be cooked at a higher temperature to reduce the amount of a specific lectin—most slow cookers do not heat food to more than 212°F. The high levels of this lectin causes temporary gastrointestinal distress. If your dried bean soup mix contains red kidney beans and cannellini beans, pick them out before starting this recipe.This recipe calls forpearl barley,which isn’t technically a whole grain because the bran and hull are removed. However, pearl barley still has a type of fiber called beta-glucans—yes, the same type found in oats. This type of fiber helps remove bad cholesterol from the body, which is important for improving heart health.Kaleis an extremely nutritious leafy green. It has calcium, magnesium and potassium—all nutrients for optimal heart health. Kale also has high levels of vitamin K, which is essential for healthy blood clotting, but also important to note if you are on blood thinning medication.This soup recipe is not low-carb, but the carbs that are in it are super healthy and offer a wealth of nutrients. You’ll get more than your daily need for vitamins K and A and a nice boost of vitamin C, iron, folate, calcium, potassium, magnesium and zinc. This soup is also high in protein andfiber, two nutrients that will help keep you full longer.

Jump to recipe

OurSlow-Cooker Bean, Kale & Barley Soupis a set-it-and-forget-it meal that is hearty and healthy, just what you need in a loaded soup. The bean mix ensures you get different types of fiber-rich beans, peas and lentils—this also provides varying colors and textures. Onions and carrots add a delicious base flavor, while the potato is essential for thickening the soup without adding gluten or cornstarch. Barley adds a lovely chewiness and holds up well to slow cooking. The biggest depth of flavor comes from the dried mushrooms, Parmesan rind and the acidity from the white wine—so many flavors coming together for a comforting bowl of soup. Keep reading for our expert tips on food safety, smart ingredient substitutions and more!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!If you don’t have fresh oregano, substitute it with 1 teaspoon of dried oregano.We decided to use curly kale in this recipe because its slightly bitter flavor complements the beans. Additionally, when cooked, curly kale holds its shape better than some other varieties.The rich umami flavor of shiitake mushrooms works wonderfully in bean soups. If you buy them dried, they can be stored in an airtight container in a cool, dark place, like a cupboard, for 9 to 12 months.This recipe calls for 1/4 cup of white wine. You can use any white wine you have on hand; however, if you’re purchasing wine specifically for cooking, a crisp, dry white is a safe choice as it won’t overpower the dish.Nutrition NotesDried bean soup mixis a mix of up to 15 types of beans, peas and lentils that is known for its high fiber content and impressive amount of plant-based protein per serving. You most likely won’t find a blend withoutred kidney beans and cannellini beans, but these two types of beans need to be cooked at a higher temperature to reduce the amount of a specific lectin—most slow cookers do not heat food to more than 212°F. The high levels of this lectin causes temporary gastrointestinal distress. If your dried bean soup mix contains red kidney beans and cannellini beans, pick them out before starting this recipe.This recipe calls forpearl barley,which isn’t technically a whole grain because the bran and hull are removed. However, pearl barley still has a type of fiber called beta-glucans—yes, the same type found in oats. This type of fiber helps remove bad cholesterol from the body, which is important for improving heart health.Kaleis an extremely nutritious leafy green. It has calcium, magnesium and potassium—all nutrients for optimal heart health. Kale also has high levels of vitamin K, which is essential for healthy blood clotting, but also important to note if you are on blood thinning medication.This soup recipe is not low-carb, but the carbs that are in it are super healthy and offer a wealth of nutrients. You’ll get more than your daily need for vitamins K and A and a nice boost of vitamin C, iron, folate, calcium, potassium, magnesium and zinc. This soup is also high in protein andfiber, two nutrients that will help keep you full longer.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

Cook Mode(Keep screen awake)Ingredients1 ¼cupsdried bean soup mix (see Note)½cupdried shiitake mushrooms3cupswater8cupsvegetable broth1cupfinely chopped yellow onion1cupfinely chopped carrot¾cupfinely chopped scrubbed Yukon Gold potato½cuppearl barley, rinsed¼cupwhite wine2tablespoonschopped fresh garlic1tablespoonItalian seasoning1tablespoonchopped fresh oregano1teaspoonground pepper¾teaspooncrushed red pepper½teaspoonsalt plus 1/8 teaspoon1(4 inch)Parmesan rind4cupsfinely chopped curly kale½cupchopped fresh herbs, such as flat-leaf parsleyorchives, plus whole parsley leaves for garnish2tablespoonslemon juice

Cook Mode(Keep screen awake)

Ingredients

1 ¼cupsdried bean soup mix (see Note)

½cupdried shiitake mushrooms

3cupswater

8cupsvegetable broth

1cupfinely chopped yellow onion

1cupfinely chopped carrot

¾cupfinely chopped scrubbed Yukon Gold potato

½cuppearl barley, rinsed

¼cupwhite wine

2tablespoonschopped fresh garlic

1tablespoonItalian seasoning

1tablespoonchopped fresh oregano

1teaspoonground pepper

¾teaspooncrushed red pepper

½teaspoonsalt plus 1/8 teaspoon

1(4 inch)Parmesan rind

4cupsfinely chopped curly kale

½cupchopped fresh herbs, such as flat-leaf parsleyorchives, plus whole parsley leaves for garnish

2tablespoonslemon juice

DirectionsIf your 1 1/4 cups dried bean soup mix contains any red kidney beans and cannellini beans, remove them for another use (see Note). Combine the bean soup mix, 1/2 cup mushrooms and 3 cups water in a large bowl; soak for 4 hours or up to 8 hours. 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.Combine 8 cups broth, 1 cup onion, 1 cup carrot, 3/4 cup potato, 1/2 cup barley, 1/4 cup wine, 2 tablespoons garlic, 1 tablespoon Italian seasoning, 1 tablespoon oregano, 1 teaspoon pepper, 3/4 teaspoon crushed red pepper, 1/2 teaspoon plus 1/3 teaspoon salt, 4-inch Parmesan rind and the reserved 2 cups soaking water, beans and chopped mushrooms in an 8-quart slow cooker. Cover and cook until the beans and potatoes are tender, 4 hours on High or 8 hours on Low.Stir in 4 cups kale; cover and cook until the kale is tender, 10 to 15 minutes on High or 20 to 30 minutes on Low. 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.PHOTOGRAPHER: JEN CAUSEY; FOOD STYLIST: AIL RAMEE; PROP STYLIST: CLAIRE SPOLLENEquipment8-quart slow cookerNoteLook for packages of dried bean soup mix, a combination of different varieties of dried beans, lentils and peas, with other dried beans at your grocery store. Pick out any red kidney beans and cannellini beans before starting this recipe. Dried red kidney beans and cannellini beans contain a toxic level of lectins and need to be boiled for at least 30 minutes to make them safe to consume—most slow cookers don’t get that hot. Read more about how to cook red kidney beans and cannellini beans safely in a slow cooker.To make aheadSoak the dried bean soup mix and mushrooms (Step 1) in 3 cups of water in a large bowl for 4 or 8 hours. For best results, refrain from soaking for more than 8 hours.Frequently Asked QuestionsBecause this recipe contains barley, it is not gluten-free. However, you could omit the barley or replace it with a gluten-free grain, such as rice or quinoa. Please note that this recipe has not been tested using other grains. Another option: You could add a cup of cooked rice or quinoa to the soup at the end of the cooking time just long enough to heat it through.When shopping for a dried bean soup mix, look for a combination of dried beans, lentils and peas, but try to avoid those withred kidney beans and cannellini beans.(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. Instead of throwing the Parmesan rind away after grating the cheese, save it for soups and stews to infuse them with a rich and savory umami flavor. 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. You can sprinkle a bit of grated Parmesan cheese on the soup before serving (note that this will alter the nutritional profile of the recipe a bit).No, you don’t need to soak pearl barley beforehand.Pearl barleyis barley with its outer hull and bran removed. Pearl barley cooks quicker than hulled barley, which still has its bran. If you have hulled barley, soak it in water overnight before using.If you plan to use the soup within 3 to 4 days, store the cooled soup in an airtight container in the refrigerator. To keep it for up to 6 months, freeze it. Transfer the soup to a freezer-safe container, ensuring not to fill the container, as the ingredients will expand. You can thaw the soup overnight in the refrigerator or heat it directly from frozen on the stovetop.EatingWell.com, December 2022

Directions

If your 1 1/4 cups dried bean soup mix contains any red kidney beans and cannellini beans, remove them for another use (see Note). Combine the bean soup mix, 1/2 cup mushrooms and 3 cups water in a large bowl; soak for 4 hours or up to 8 hours. 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.Combine 8 cups broth, 1 cup onion, 1 cup carrot, 3/4 cup potato, 1/2 cup barley, 1/4 cup wine, 2 tablespoons garlic, 1 tablespoon Italian seasoning, 1 tablespoon oregano, 1 teaspoon pepper, 3/4 teaspoon crushed red pepper, 1/2 teaspoon plus 1/3 teaspoon salt, 4-inch Parmesan rind and the reserved 2 cups soaking water, beans and chopped mushrooms in an 8-quart slow cooker. Cover and cook until the beans and potatoes are tender, 4 hours on High or 8 hours on Low.Stir in 4 cups kale; cover and cook until the kale is tender, 10 to 15 minutes on High or 20 to 30 minutes on Low. 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.PHOTOGRAPHER: JEN CAUSEY; FOOD STYLIST: AIL RAMEE; PROP STYLIST: CLAIRE SPOLLENEquipment8-quart slow cookerNoteLook for packages of dried bean soup mix, a combination of different varieties of dried beans, lentils and peas, with other dried beans at your grocery store. Pick out any red kidney beans and cannellini beans before starting this recipe. Dried red kidney beans and cannellini beans contain a toxic level of lectins and need to be boiled for at least 30 minutes to make them safe to consume—most slow cookers don’t get that hot. Read more about how to cook red kidney beans and cannellini beans safely in a slow cooker.To make aheadSoak the dried bean soup mix and mushrooms (Step 1) in 3 cups of water in a large bowl for 4 or 8 hours. For best results, refrain from soaking for more than 8 hours.Frequently Asked QuestionsBecause this recipe contains barley, it is not gluten-free. However, you could omit the barley or replace it with a gluten-free grain, such as rice or quinoa. Please note that this recipe has not been tested using other grains. Another option: You could add a cup of cooked rice or quinoa to the soup at the end of the cooking time just long enough to heat it through.When shopping for a dried bean soup mix, look for a combination of dried beans, lentils and peas, but try to avoid those withred kidney beans and cannellini beans.(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. Instead of throwing the Parmesan rind away after grating the cheese, save it for soups and stews to infuse them with a rich and savory umami flavor. 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. You can sprinkle a bit of grated Parmesan cheese on the soup before serving (note that this will alter the nutritional profile of the recipe a bit).No, you don’t need to soak pearl barley beforehand.Pearl barleyis barley with its outer hull and bran removed. Pearl barley cooks quicker than hulled barley, which still has its bran. If you have hulled barley, soak it in water overnight before using.If you plan to use the soup within 3 to 4 days, store the cooled soup in an airtight container in the refrigerator. To keep it for up to 6 months, freeze it. Transfer the soup to a freezer-safe container, ensuring not to fill the container, as the ingredients will expand. You can thaw the soup overnight in the refrigerator or heat it directly from frozen on the stovetop.

Combine 8 cups broth, 1 cup onion, 1 cup carrot, 3/4 cup potato, 1/2 cup barley, 1/4 cup wine, 2 tablespoons garlic, 1 tablespoon Italian seasoning, 1 tablespoon oregano, 1 teaspoon pepper, 3/4 teaspoon crushed red pepper, 1/2 teaspoon plus 1/3 teaspoon salt, 4-inch Parmesan rind and the reserved 2 cups soaking water, beans and chopped mushrooms in an 8-quart slow cooker. Cover and cook until the beans and potatoes are tender, 4 hours on High or 8 hours on Low.

Stir in 4 cups kale; cover and cook until the kale is tender, 10 to 15 minutes on High or 20 to 30 minutes on Low. 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.

PHOTOGRAPHER: JEN CAUSEY; FOOD STYLIST: AIL RAMEE; PROP STYLIST: CLAIRE SPOLLEN

Slowcooker Bean Kale and Barley Soup in a ladle

Equipment

8-quart slow cooker

Note

Look for packages of dried bean soup mix, a combination of different varieties of dried beans, lentils and peas, with other dried beans at your grocery store. Pick out any red kidney beans and cannellini beans before starting this recipe. Dried red kidney beans and cannellini beans contain a toxic level of lectins and need to be boiled for at least 30 minutes to make them safe to consume—most slow cookers don’t get that hot. Read more about how to cook red kidney beans and cannellini beans safely in a slow cooker.

To make aheadSoak the dried bean soup mix and mushrooms (Step 1) in 3 cups of water in a large bowl for 4 or 8 hours. For best results, refrain from soaking for more than 8 hours.

To make ahead

Soak the dried bean soup mix and mushrooms (Step 1) in 3 cups of water in a large bowl for 4 or 8 hours. For best results, refrain from soaking for more than 8 hours.

Frequently Asked QuestionsBecause this recipe contains barley, it is not gluten-free. However, you could omit the barley or replace it with a gluten-free grain, such as rice or quinoa. Please note that this recipe has not been tested using other grains. Another option: You could add a cup of cooked rice or quinoa to the soup at the end of the cooking time just long enough to heat it through.When shopping for a dried bean soup mix, look for a combination of dried beans, lentils and peas, but try to avoid those withred kidney beans and cannellini beans.(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. Instead of throwing the Parmesan rind away after grating the cheese, save it for soups and stews to infuse them with a rich and savory umami flavor. 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. You can sprinkle a bit of grated Parmesan cheese on the soup before serving (note that this will alter the nutritional profile of the recipe a bit).No, you don’t need to soak pearl barley beforehand.Pearl barleyis barley with its outer hull and bran removed. Pearl barley cooks quicker than hulled barley, which still has its bran. If you have hulled barley, soak it in water overnight before using.If you plan to use the soup within 3 to 4 days, store the cooled soup in an airtight container in the refrigerator. To keep it for up to 6 months, freeze it. Transfer the soup to a freezer-safe container, ensuring not to fill the container, as the ingredients will expand. You can thaw the soup overnight in the refrigerator or heat it directly from frozen on the stovetop.

Frequently Asked Questions

Because this recipe contains barley, it is not gluten-free. However, you could omit the barley or replace it with a gluten-free grain, such as rice or quinoa. Please note that this recipe has not been tested using other grains. Another option: You could add a cup of cooked rice or quinoa to the soup at the end of the cooking time just long enough to heat it through.

When shopping for a dried bean soup mix, look for a combination of dried beans, lentils and peas, but try to avoid those withred kidney beans and cannellini beans.(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. Instead of throwing the Parmesan rind away after grating the cheese, save it for soups and stews to infuse them with a rich and savory umami flavor. 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. You can sprinkle a bit of grated Parmesan cheese on the soup before serving (note that this will alter the nutritional profile of the recipe a bit).

No, you don’t need to soak pearl barley beforehand.Pearl barleyis barley with its outer hull and bran removed. Pearl barley cooks quicker than hulled barley, which still has its bran. If you have hulled barley, soak it in water overnight before using.

If you plan to use the soup within 3 to 4 days, store the cooled soup in an airtight container in the refrigerator. To keep it for up to 6 months, freeze it. Transfer the soup to a freezer-safe container, ensuring not to fill the container, as the ingredients will expand. You can thaw the soup overnight in the refrigerator or heat it directly from frozen on the stovetop.

EatingWell.com, December 2022

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Nutrition Facts(per serving)304Calories2gFat61gCarbs15gProtein

Nutrition Facts(per serving)

Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Carrie Myers, M.S.,

Jan Valdez,

andLinda Frahm

Linda Frahm

Tips from the EatingWell Test Kitchen#

Nutrition Notes#

Directions#

Equipment#

Note#

To make ahead#

Frequently Asked Questions#

Nutrition Facts(per serving)#