Slow Cooker Bean and Barley Soup

Ingredients

• 1 cup dried kidney beans, rinsed
• 1/2 cup pearl barley
• 4 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 4 cups vegetable broth
• 2 ribs celery, chopped
• 1 zucchini, chopped
• 1/2 medium onion, chopped
• 2 bay leaves
• kosher salt to taste
• 1 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon cayenne pepper
• black pepper to taste
• 14oz can of whole tomatoes, with juice
• 3 cups baby spinach
• 1/4 cup Parmesan Cheese

Directions

1. Put 4 cups vegetable broth, 2 cups water, the beans, barley, garlic, carrots, celery, onions, zucchini, bay leaves, salt, and spices in the slow cooker.
2. Squeeze the tomatoes through your hands over the pot to break them down, then add to the slow cooker.
3. Cover and cook on high until the beans are tender and the soup is thick (about 8 hours).
4. Before serving, add the spinach and cheese, and stir until the spinach wilts (about 5 minutes).
5. Remove the bay leaves, and add additional salt and pepper to taste.
6. Optionally drizzle with balsamic vinegar and olive oil before serving.