Bean and Barley Vegetable Soup

• 1 cup dried white bean
• 6 cups water
• 1 (14 ounce) can diced tomatoes, with their juice
• 3 garlic cloves, peeled and smashed
• 2 celery ribs, diced
• 2 medium carrots, diced
• 12 sweet onion, diced
• 12 cup pearl barley
• 1 bay leaf
• 1 teaspoon dried oregano
• 12 teaspoon dried thyme
• 12 teaspoon dried basil
• 1 teaspoon kosher salt
• fresh ground black pepper
• 1 (5 ounce) bag Baby Spinach
• 1 cup grated parmesan cheese
• 1 tablespoon balsamic vinegar

1. Combine beans, water, tomatoes, garlic, celery, carrots, onion, barley, bay leaf, oregano, thyme, basil, salt and pepper in slow cooker.
2. Cook on low for 8 hours.
3. Add spinach, parmesan and balsamic vinegar.
4. Stir well, adjust seasoning and serve.

white bean, water, tomatoes, garlic, celery, carrots, sweet onion, pearl barley, bay leaf, oregano, thyme, basil, kosher salt, fresh ground black pepper, spinach, parmesan cheese, balsamic vinegar

Taken from www.food.com/recipe/bean-and-barley-vegetable-soup-455300 (may not work)