Ingredients

The following ingredients have 4 Servings
  • 1 can (14 to 15 ounces) baked beans in tomato sauce
  • 2 medium potatoes, peeled and finely chopped
  • 1 stalk celery, finely chopped
  • 1 large onion, finely chopped (about 1 cup)
  • 2 carrots, peeled and diced
  • 6 cups beef or vegetable broth
  • 1/2 cup pearl barley, rinsed
  • pinch of ground nutmeg

Instruction

  • Ideal slow cooker size: 4-Quart.
  • In your slow cooker, combine the beans, potatoes, celery, onion, carrots, broth, barley and nutmeg.
  • Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 6 hours, until the vegetables are tender and soup is bubbling.
  • Season to taste with salt and pepper.