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Easy Bean and Barley Soup

1 can (14 oz) beans in tomato sauce
2 medium potatoes, peeled and chopped
1 stalk celery, finely chopped
1 large onion finely chopped
2 leeks (white part only) trimmed, well rinsed and thinly sliced
2 medium carrots, diced
6 cups beef stock
1/2 cup pearl or pot barley, rinsed
Pinch of nutmeg


In slow cooker, stir together beans, potatoes, celery, onion, leeks, carrots, stock, barley and nutmeg. Cover and cook on low for 8 to 10 hours or on High for 4 to 6 hours, until vegetables are tender and soup is bubbling.

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