Slow Cooker Red Beans And Barley Low Fat Recipes

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SLOW COOKER RED BEANS AND BARLEY (LOW FAT)



Slow Cooker Red Beans and Barley (Low Fat) image

I found this recipe on fatfreevegan.com some time ago and wanted to put it here so all my healthy recipes are in one place. They say this is a Weight Watchers recipes and that is 4 points per serving.

Provided by Sarah_Jayne

Categories     Stew

Time 7h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup barley, uncooked and rinsed (use long-cooking variety, not pearled barley)
1 small red onion, finely chopped
1 large celery rib, chopped
1 medium garlic clove, minced
1/4 teaspoon red pepper flakes, crushed
1 (15 ounce) can kidney beans, drained and rinsed
1 (28 ounce) can crushed tomatoes
2 bay leaves
3 cups fat-free vegetable broth
1/4 teaspoon black pepper
1 teaspoon salt

Steps:

  • Place all ingredients, in order listed, in slow cooker. Do not stir.
  • Cover and cook on LOW for 7 hours.
  • Stir and serve. Yields about 1 1/3 cups per serving.

SLOW COOKER RED BEANS AND RICE



Slow Cooker Red Beans and Rice image

Provided by Valerie Bertinelli

Categories     side-dish

Time 8h20m

Yield 8 to 10 servings

Number Of Ingredients 17

1 pound dried red beans
1/2 pound andouille sausage, chopped
3 ribs celery, chopped
1 smoked ham shank
1 medium onion, chopped
1 large green bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon brown sugar
Kosher salt
4 cups chicken stock
8 cups cooked long-grain white rice, for serving
4 scallions, chopped

Steps:

  • In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.
  • Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.

SLOW COOKER BEAN AND BARLEY SOUP



Slow Cooker Bean and Barley Soup image

Thick, hearty, and delicious - perfect for a cold winter day! From "Food Network Kitchens: Making It Easy".

Provided by Irmgard

Categories     Grains

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 cup dried bean mix, picked over and rinsed
6 cups water
1 (14 ounce) can diced tomatoes
3 garlic cloves, smashed
2 celery ribs, chopped
2 medium carrots, chopped
1/2 medium onion, chopped
1/2 cup pearl barley
1 bay leaf
1 1/2 teaspoons kosher salt
2 teaspoons dried Italian seasoning
fresh ground black pepper
1/2 ounce dried porcini mushrooms (optional)
3 cups baby spinach leaves
1 cup parmesan cheese, freshly grated
1 tablespoon balsamic vinegar
extra virgin olive oil, for drizzling

Steps:

  • Put the beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, salt, Italian seasoning, pepper and porcini mushrooms in a slow cooker.
  • Cover and cook on low until the beans are quite tender and the soup is thick, about 8 hours.
  • Stir in the spinach, cheese and vinegar.
  • Cover and let the soup cook until the spinach wilts, about 5 minutes.
  • Taste and adjust seasonings.
  • Ladle the soup into warmed bowls and drizzle each serving with olive oil.

SLOW COOKER BEAN AND BARLEY SOUP



Slow Cooker Bean and Barley Soup image

This soup is packed with protein. It's a great, healthy way to have a hearty soup.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h15m

Yield 6 servings

Number Of Ingredients 16

1 cup dried multi-bean mix, picked through and rinsed
1/2 cup pearled barley
1/2 teaspoon Italian seasoning blend
6 sun-dried tomatoes, finely chopped
3 cloves garlic, minced
2 medium carrots, diced
1 stalk celery, diced
1 leek, light green and white parts rinsed and sliced
One 14-ounce can no-salt-added diced tomatoes
Kosher salt and freshly ground black pepper
3 cups baby spinach
1/4 cup grated Parmesan, for garnish
2 tablespoons chopped fresh basil, for garnish
2 tablespoons extra-virgin olive oil, for garnish
Crushed red pepper, for garnish
Balsamic vinegar or lemon juice, for serving

Steps:

  • Combine 6 cups of water, the beans, barley, Italian seasoning, sun-dried tomatoes, garlic, carrots, celery, leeks, tomatoes, 2 1/2 teaspoons salt and some pepper in a slow cooker insert. Cook on low for 8 hours. When ready to serve, stir in the spinach until it wilts. If the soup looks too thick, add a little more water. Divide evenly among six bowls.
  • Garnish each bowl with 1 tablespoon grated Parmesan, basil, olive oil and a pinch of crushed red pepper. Drizzle some balsamic vinegar or lemon juice over the top.

RED BEANS AND BARLEY W/ HAM SLOW COOKER STEW



Red Beans and Barley W/ Ham Slow Cooker Stew image

Make and share this Red Beans and Barley W/ Ham Slow Cooker Stew recipe from Food.com.

Provided by marisa.johnson

Categories     Beans

Time 8h15m

Yield 2 quarts, 6-8 serving(s)

Number Of Ingredients 12

1 cup barley, uncooked
3 (15 ounce) cans red kidney beans, undrained
4 cups low sodium chicken broth
2 -3 garlic cloves, minced
1 small onion, chopped
1 cup cooked ham, diced
1 ham bone
1 cup bell pepper, chopped
1 celery rib, chopped
1 tablespoon cajun seasoning
2 bay leaves
2 dried hot chili peppers

Steps:

  • Toss it in the crock pot all day. Cook 4 -5 on high and then drop it down another 4 at least on low.
  • Take out the bay leaves and the chile peppers. It's better a day or two later.

SLOW-COOKER BEAN AND BARLEY SOUP



Slow-Cooker Bean and Barley Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h15m

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed
1/2 cup pearl barley
3 cloves garlic, smashed
2 medium carrots, roughly chopped
2 ribs celery, roughly chopped
1/2 medium onion, roughly chopped
1 bay leaf
Kosher salt
2 teaspoons dried Italian herb blend
Freshly ground black pepper
1/2 ounce dried porcini mushrooms, crumbled if large, optional
One 14-ounce can whole tomatoes, with juice
3 cups cleaned baby spinach leaves (about 3 ounces)
1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling
Extra-virgin olive oil, for drizzling

Steps:

  • Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
  • Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
  • Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.

Nutrition Facts : Calories 463 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 4 milligrams, Sodium 2693 milligrams, Protein 23 grams, Sugar 11 grams

SLOW COOKER BEAN AND BARLEY STEW



Slow Cooker Bean and Barley Stew image

Provided by Katie Lee Biegel

Categories     main-dish

Time 8h10m

Yield 10 to 12 servings

Number Of Ingredients 13

8 cups low-sodium chicken or vegetable broth
1 pound mix of dried beans, such as navy and pinto, rinsed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 stalks celery, diced
2 carrots, diced
2 cloves garlic, minced
1 medium yellow onion, chopped
1 bay leaf
A few sprigs fresh thyme
8 ounces dried barley
8 ounces baby spinach
Toasted crusty bread or baguette, for serving

Steps:

  • Combine the broth, bean mix, salt, pepper, celery, carrots, garlic, onions, bay leaf, thyme and 2 cups water in a slow cooker. Cover and cook on low for 7 hours. Add the barley and, if the broth looks low, another cup of water. Cover and cook on low an additional 1 hour (8 hours total).
  • Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette.

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