INGREDIENTS:
1 cupDiced Sweet Onion
3 clovesGarlic, roughly chopped
2 stalksCelery, split and chopped
2Large Carrots, peeled and cut into coin shapes
1Red Pepper, roughly chopped
1Sweet Potato, peeled and chopped into ½" cubes
⅛ tspDried Thyme Leaves
⅛ tspDried Rubbed Sage
¼ tspSea Salt
⅛ tspGround Black Pepper
2 cupsVegetable Broth
2 cupWater
½ cupUncooked Pearl Barley
1× 15.8 oz canDark Red Kidney Beans, drained and rinsed
1× 15.8 oz canGreat Northern or Any White Beans & Juice
3 TbspTomato Paste or, to taste
DIRECTIONS:
Prepare all of the ingredients, onion through barley and combine in the crock pot. Set crock pot on high for 4-6 hours. Add the beans and tomato paste, then mix well and allow to heat for 10 minutes before serving.
Source: Better Recipes
1 cupDiced Sweet Onion
3 clovesGarlic, roughly chopped
2 stalksCelery, split and chopped
2Large Carrots, peeled and cut into coin shapes
1Red Pepper, roughly chopped
1Sweet Potato, peeled and chopped into ½" cubes
⅛ tspDried Thyme Leaves
⅛ tspDried Rubbed Sage
¼ tspSea Salt
⅛ tspGround Black Pepper
2 cupsVegetable Broth
2 cupWater
½ cupUncooked Pearl Barley
1× 15.8 oz canDark Red Kidney Beans, drained and rinsed
1× 15.8 oz canGreat Northern or Any White Beans & Juice
3 TbspTomato Paste or, to taste
DIRECTIONS:
Prepare all of the ingredients, onion through barley and combine in the crock pot. Set crock pot on high for 4-6 hours. Add the beans and tomato paste, then mix well and allow to heat for 10 minutes before serving.
Source: Better Recipes