Leek, white bean and barley soup

Main Dish
2 servings
15 min
5 hours
Very Easy


Number of serving: 2
2 tablespoons. olive oil

2 large carrot, chopped (or 2 handfuls of baby carrots)

3 small leeks, whites and light greens, sliced in rounds

3 stalks celery, chopped

1.5 teaspoon. dried thyme leaves

1 teaspoon. oregano

1 teaspoon. dried sage

1 1/2 cups cooked cannellini beans

1/2 cup uncooked dry pearl barley

8 cups vegetable or chicken stock

1/2 teaspoon. salt

1/2 teaspoon. pepper

1/8 teaspoon. crushed red pepper flakes


  • 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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