Slow Cooker Bean and Barley Soup

• 1 cup dried multi-bean mix, picked through and rinsed
• 1/2 cup pearled barley
• 1/2 teaspoon Italian seasoning blend
• 6 sun-dried tomatoes, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 1 stalk celery, diced
• 1 leek, light green and white parts rinsed and sliced
• One 14-ounce can no-salt-added diced tomatoes
• Kosher salt and freshly ground black pepper
• 3 cups baby spinach
• 1/4 cup grated Parmesan, for garnish
• 2 tablespoons chopped fresh basil, for garnish
• 2 tablespoons extra-virgin olive oil, for garnish
• Crushed red pepper, for garnish
• Balsamic vinegar or lemon juice, for serving

1. Combine 6 cups of water, the beans, barley, Italian seasoning, sun-dried tomatoes, garlic, carrots, celery, leeks, tomatoes, 2 1/2 teaspoons salt and some pepper in a slow cooker insert.
2. Cook on low for 8 hours.
3. When ready to serve, stir in the spinach until it wilts.
4. If the soup looks too thick, add a little more water.
5. Divide evenly among six bowls.
6. Garnish each bowl with 1 tablespoon grated Parmesan, basil, olive oil and a pinch of crushed red pepper.
7. Drizzle some balsamic vinegar or lemon juice over the top.

multibean mix, barley, italian seasoning blend, tomatoes, garlic, carrots, celery, salt, kosher salt, baby spinach, fresh basil, extravirgin olive oil, red pepper, vinegar

Taken from www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-bean-and-barley-soup.html (may not work)