Petitchef

Leek, white bean and barley soup

Main Dish
2 servings
15 min
5 hours
Very Easy

Ingredients

2

Preparation

  • Heat the olive oil in a large pan and leave in a little pool.
  • When warm, add the oregano and thyme to the pool, allowing the olive oil to take on the flavor of the herbs for a few minutes.
  • Add leeks, carrots and celery until the leeks become tender. Add the sage and cook for another 30 seconds. Place in the pot of a 5 quart slow cooker.
  • Add barley, beans, salt, pepper, red pepper flakes and stock to the pot.
  • Cook on medium for 4-5 hours, until vegetables are tender and barley has cooked through.

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