Parm, Spinach, Barley....hummmmm.....

One of my favorite area websites, Seacoast Kids Calendar, recently highlighted a easy vegetarian crockpot recipe so I thought I'd give it a whirl.  Reviews around these parts were mixed but I thought it was divine.  Super easy, tasty and yes, pretty darn healthy.....it may make it's way here again. 

Ingredients:

2 cans vegetable broth — 14.5 oz each
1 can red beans — rinsed and drained, 16 oz
1 package sliced mushrooms — 8 oz
1 1/2 cups pearl barley
1 1/2 cups sliced leeks
1 cup chopped onion
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper
6 ounces fresh baby spinach
3/4 cup parmesan cheese


Preparation:
Place first 8 ingredients into a 4-quart slow cooker, stir well. Cover and cook on high 3 hours. Add spinach. Cover and cook 15 minutes, stir well (spinach will wilt). Sprinkle each serving with parmesan cheese.

Real Simple, my favorite mag, said barley is one of the superfoods.  It's pretty good but gets a tad monotonous.  What do you think?