Chicken, Black Bean & Barley Soup | Crockpot Slow Cooker
Even though winter feels like spring here on the East Coast of the US, the calendar says differently, at least elsewhere in the northern hemisphere. If you’re still in the deep freeze, or just in the mood for a very hearty soup, this chicken, black bean and barley soup will satisfy. I served mine with a dollop of sour cream and a splash of hot sauce. A thick slice of crusty bread or a square of cornbread would be perfect too.
Laurice: host, director, editor, executive producer
Gilly: assistant host, director of photography, lighting, cat wrangler
Fashion Jewelry provided by: Gems by Gilly
Facebook:
Email: GemsbyGilly@gmail.com
Pieces worn: Black Ice
Follow us on Twitter and Facebook.
Laurice: and
Gilly:
Vegetable Bouillon video:
Chicken, Black Bean & Barley Soup
1 chicken thigh, per person, skin & excess fat removed
1 medium-large onion, sliced
1 tablespoon celery seeds
1 teaspoon kosher salt
1 teaspoon ground mustard
½ teaspoon black pepper
½ teaspoon cayenne pepper
8 cups, 1l, vegetable stock
½ cup, 111g, pearl barley
15½ oz, 439g, can of black beans, drained and rinsed
Crockpot Instructions
In a large skillet over medium heat, saute sliced onions in 2 tablespoons of canola oil until they are fragrant and tender and just beginning to brown, about 4 minutes. Add the spices and stir to combine, cooking for an additional minute. Transfer the onion mixture to the crockpot and add the remaining ingredients. Cover and cook for 8-10 hours on medium or 4-6 hours on high. Remove chicken from the cockpot and shred and debone. Skim the fat from the soup. Return the chicken and any soup to the pot. Stir and serve.
Stovetop or Oven Instructions
In a large dutch oven with a tight-fitting lid, saute the sliced onions in about 2 tablespoons of canola oil over medium heat until they are tender and fragrant and just beginning to brown, about 4 minutes. Add the spices and stir to combine, saute an additional minute. Add the remaining ingredients to the dutch oven and bring to a gentle simmer. Cover tightly. Simmer over low heat on top of the stove for 1½-2 hours or until the chicken is very tender. For the oven, preheat to 225°F, 110°C, gas mark ¼, and cook for 8-10 hours or until chicken is very tender. Remove chicken from the dutch oven and shred and debone. Skim the fat from the soup. Return the chicken and any soup to the pot. Stir and serve.
Eternal Hope by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Tuscan White Bean Stew with Barley and Kale (Vegan)
This vegan Tuscan-style white bean stew with barley and kale is a nutritional bomb that’s also delicious. The bean stew is packed with veggies and made extra hearty with the addition of pearl barley. It’s healthy comfort food at its best and you can enjoy it on its own or with some crusty bread.
See the whole recipe at:
Beef Bean and Barley Soup // Kevin Is Cooking
This Beef and Barley Soup has Montreal seasoned beef seared and caramelized before added to a Dutch oven or Instant pot with mixed beans and barley. So good!
FOLLOW ME HERE:
Facebook:
Instagram:
Pinterest:
Twitter:
GET THE RECIPE:
Find the recipe over at my site:
Beef and Barley Stew Recipe - How to Make Stewed Beef Shank with Barley
Learn how to make a Beef and Barley Stew Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Beef and Barley Stew Recipe!
Bean and Barley Slow Cooker Soup! Noreen's Kitchen
Find this recipe on my website!
What's for Dinner Facebook fan page:
The Holiday's Are Coming Facebook fan page
The Homestead Honey Hour Facebook fan page:
Noreen's Kitchen on Twitter:
@noreenskitchen
What's for Dinner Blog:
Noreen's Kitchen on Instagram:
Get Noreen's Kitchen Holiday Helper cookbook:
Greetings! Another crock pot meal is in order for this busy day. I also had a ham bone taking up some room in my freezer and I know just what to do with it! This hearty 15 bean and ham soup starts with a bag or 2 cups of mixed beans for soup and then we built it from there with what we had on hand. 1 large meaty ham bone, seasonings, spices, chicken bullion, aromatic veggies and a cup full of barley thrown in about an hour before we wanted to eat. This made a ton of soup. Easily enough for 8 to 10 people, maybe more if you served a salad and bread on the side! You could surely feed a crowd if you knew just how to stretch this! As for us, we at this on Sunday evening and will eat it again on Friday evening and then most likely have leftovers still for lunch next week.
This is super budget friendly as well as pantry friendly and can be easily adapted as a food storage recipe. Don't have a ham bone? No problem use a jar of your home canned ham, sausage or bacon. You can throw in any kind of protein, like a can of chunked chicken for instance. Use lots of flavorings, like spices, herbs and bullion and in the end you will end up with a super flavorful dish that will be fit for family and friends!
Adding barley to the beans makes for a perfect protein that is high in whole grains and low on the Glycemic index.
I hope you give this easy, slow cooked meal a try on a busy day or any day you feel like being lazy in the kitchen and I hope you love it!
Slow Cooker Beef Stew
Mom’s best ever slow cooker beef stew cooked to perfection with dry red wine, garlic, fresh herbs and tender potatoes and carrots. This easy beef stew recipe is just like the classic one you grew up with and makes a delicious, protein-packed dinner the whole family will love!
RECIPE: ambitiouskitchen.com/moms-slow-cooker-beef-stew