Slow Cooker Bean and Barley Stew
Ingredients
- 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
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