Navy Beans & Barley Soup, Low Fat

Ingredients

• 1 Lb Bag Dried Navy Beans
• 1/2 Cup Uncooked Pearled Barley
• 11 Cups Water
• 1 Teaspoon Dried Oregano
• 1/4 Teaspoon Ground Black Pepper
• 1 1/2 Teaspoon Salt
• 2 Teaspoons Sugar
• 1 Teaspoon Onion Powder
• 1 Teaspoon Garlic Powder
• 1 1/2 Cups Frozen Cut Leaf Spinach

Directions

First rinse the navy beans and barley. Once rinsed place them on the stove in a large pot with 8 of the 11 cups of water. Turn them on high and bring them to a quick boil.

Now pour this into the crock pot and turn the crock pot on. Place the oregano, pepper, salt, sugar, onion and garlic powder in with this and stir it around and put the lid on the crock pot. You can cook this soup as fast or as slow as you like. Cooking them on high in the crock pot will be about 3 hours, Low temp will be about 8 hours.

For the last 30 minutes of cooking time, place spinach and the 3 cups of water and let finish cooking for 30 more minutes.