Ingredients

• 8 cups low-sodium chicken or vegetable broth
• 1 pound dried bean mix (navy, kidney, pinto mix), 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

Instructions

1. 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).
2. Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette.