Navy Bean And Spinach Soup - cooking recipe

Ingredients

2 quarts chicken broth
1 smoked pork hock
1 1/2 cups dried navy beans
1 large chopped onion
2 garlic cloves, minced
2 large carrots, sliced
2 celery ribs, sliced
2 bay leaves
3/4 teaspoon dried marjoram
3/4 teaspoon thyme
3/4 teaspoon bay leaf
1 (14 ounce) can stewed tomatoes
10 ounces frozen spinach, thawed and drained
1/4 cup quick-cooking barley
salt and cayenne

Preparation

Combine all ingredients except tomatoes, spinach, barley, salt and pepper in slow cooker.
Cover and cook on low for 8-10 hours, until beans are tender. Add tomatoes, spinach and barley during the last 30 minutes.