Bean and Barley SoupMarch 23, 2010 | Email This Post Print This Post Post a Comment
2 (15 ounce) cans pinto beans, liquid reserved
3 (14 ounce) cans chicken broth
1/2 cup quick-cooking barley
1 (15 ounce) can Italian stewed tomatoes
1/2 teaspoon black pepper
In 6-quart slow cooker combine beans, broth, barley, stewed tomatoes and black pepper. Stir well.
Cover and cook on LOW for 4 to 5 hours.