Blueberry Cheesecake Cookies
Chilling the dough is key to keeping these cookies from spreading. Make sure the dough is firm before baking, and space the cookies well on the sheet.
Read MoreSlow Cooker Bean Kale & Barley Soup
Drescription
Beans and kale are packed into each bite of this hearty slow-cooker soup. Barley provides a chewy texture, while dried mushrooms lend earthiness and depth. Finishing with acidic lemon juice brightens the flavors.
Ingredients
- 1¼ cups dried bean soup mix (see note)
- ½ cup dried shiitake mushrooms
- 3 cups water
- 8 cups vegetable broth
- 1 cup finely chopped yellow onion
- 1 cup finely chopped carrot
- ¾ cup finely chopped scrubbed yukon gold potato
- ½ cup pearl barley, rinsed
- ¼ cup white wine
- 2 tablespoons chopped fresh garlic
- 1 tablespoon italian seasoning
- 1 tablespoon chopped fresh oregano
- 1 teaspoon ground pepper
- ¾ teaspoon crushed red pepper
- ½ teaspoon salt plus ⅛ teaspoon
- 1 (4 inch) parmesan rind
- 4 cups finely chopped curly kale
- ½ cup chopped fresh herbs, such as flat-leaf parsley or chives, plus whole parsley leaves for garnish
- 2 tablespoons lemon juice
Directions
- If your 1¼ cups dried bean soup mix contains any red kidney beans and cannellini beans, remove them for another use (see Note). Combine the bean soup mix, ½ cup mushrooms and 3 cups water in a large bowl; soak for 4 hours or up to 8 hours. Pour through a fine-mesh strainer into a bowl; reserve 2 cups of the soaking water. Set aside the soaked beans. Remove and discard the mushroom stems; finely chop the mushrooms and set aside.
- Combine 8 cups broth, 1 cup onion, 1 cup carrot, ¾ cup potato, ½ cup barley, ¼ cup wine, 2 tablespoons garlic, 1 tablespoon Italian seasoning, 1 tablespoon oregano, 1 teaspoon pepper, ¾ teaspoon crushed red pepper, ½ teaspoon plus ⅛ teaspoon salt, 4-inch Parmesan rind and the reserved 2 cups soaking water, beans and chopped mushrooms in an 8-quart slow cooker. Cover and cook until the beans and potatoes are tender, 4 hours on High or 8 hours on Low.
- Stir in 4 cups kale; cover and cook until the kale is tender, 10 to 15 minutes on High or 20 to 30 minutes on Low. Remove and discard the Parmesan rind. Stir in ½ cup herbs and 2 tablespoons lemon juice. Divide the soup among 6 bowls; garnish with parsley leaves, if desired.
