FoodRecipesSoups
1 cup navy or lima beans, washed and soaked overnight
1/4 cup barley
4 cups boiling water
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 whole clove
1 carrot, diced
1 onion, chopped
1 stalk celery, chopped
Crock Pot Directions: Place the beans, barley, water, bay leaf, salt,
pepper and clove in crock pot. Cover and cook until beans are almost tender
(5 to 6 hours). Add remaining ingredients. Cover and cook on low setting
3 to 4 hours longer. If soup is too thick, thin with water.