Combine broth, onion, carrot, potato, barley, wine, garlic, Italian seasoning, oregano, pepper, crushed red pepper, salt, 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.
Add a few tablespoons water to the skillet. Stir over medium heat, scraping up any browned bits with a spoon. Transfer liquid and any browned bits to the slow cooker. Add the remaining water, broth, barley, carrots, green onions, celery, and parsley. Cover and cook on Low until vegetables and barley are tender, 6 to 8 hours.
Our low carb Crock Pot Beefy Vegetable Soup is a hearty ground beef soup with tomatoes, onion, zucchini, radishes and cabbage. Our Low Carb Crock Pot Cheesy Cauliflower Soup is an easy creamy savory soup perfect for low carb and keto diets but so delicious everyone enjoys it!
This delicious soup can be part of a low-carb, ketogenic, Atkins, gluten-free, grain-free, Paleo or Banting diet. Heat a large skillet over medium-high heat.