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Reviewed Slow-Cooker Bean and Barley Soup

Dec 19, 2011 in Food Network Community Toolbox on

This recipe turned out really good with some modifications. I used cannelloni beans and soaked them overnight. I added the rind of a chunk of Parmesan cheese that I had in the freezer and left out the salt. I also added four cups of chicken broth and two cups water. I slow cooked for seven hours, put the spinach and some grated Parmesan and then ...

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