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A delicious, aromatic supper you can prepare in the morning and let cook the whole day. Come home hungry to a filling meal.
1 cup dried multi-bean mix, picked over and rinsed
6 cups water
1 (14-ounce) can whole tomatoes with juice, broken into large pieces
3 cloves garlic, minced
2 ribs celery, chopped
2 medium carrots, chopped
1/2 medium onion, chopped
1/2 cup pearled barley
1 pound skirt steak, cut into chunks
1 bay leaf
Haddar Kosher Salt, to taste
2 teaspoons dried Italian herb blend
freshly ground black pepper, to taste
1/2 ounce dried porcini mushrooms, about 1 and 1/2 tablespoons
3 cups frozen spinach, thawed and drained
1 and 1/2 tablespoons Tuscanini Balsamic Vinegar
Precook beans: Place beans in a medium saucepan. Cover beans with water (enough to cover by one or two inches). Bring to a boil over medium-high heat, then lower to a simmer and cook covered for about 30 minutes (or until beans are firm, but tender enough to be pierced by a fork). Drain beans and rinse. Set aside.
Place beans, water, tomatoes with juice, garlic, celery, carrots, onion, barley, skirt steak, bay leaf, salt, herb blend, pepper, and mushrooms in a slow cooker; cover and cook on low until the beans are quite tender and the soup is thick, about eight hours.
Just before serving, stir in the spinach and vinegar, cover and let the soup cook until the spinach wilts, about five minutes. If soup is too thick, adjust consistency by adding hot water by the quarter-cupful and stir. Season to taste with salt and pepper. Drizzle each serving with olive oil.
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