Bean and Barley Soup

[Guest guest]

Bean and Barley Soup

 

6 cups water

1 cup dried  navy beans

1 large onion, diced

2 stalks celery, diced

4 cloves garlic, crushed

1/4 cup corn or vegetable oil

3 quarts vegetable  broth or water

1/2 cup pearl barley

2 carrots, peeled and diced

Salt when done to taste

 

Saute the onion, celery and garlic in oil until vegetables start to turn

transparent (about 10 minutes). Transfer to crockpot, add broth or water,

barley, carrots and beans. Cover tightly and cook on high one hours and then set

on low for several hours hours. Season to taste. Makes 8 to 12 servings