Name: Slow-Cooker Bean, Kale & Barley Soup
Total time: 515 min
Yield: 6
Ingredients: 1.25 cups dried bean soup mix (see Note); 1/2 cup dried shiitake mushrooms; 3 cups water; 8 cups vegetable broth; 1 cup finely chopped yellow onion; 1 cup finely chopped carrot; 3/4 cup finely chopped scrubbed Yukon Gold potato; 1/2 cup pearl barley, rinsed; 1/4 cup white wine; 2 tablespoons chopped fresh garlic; 1 tablespoon Italian seasoning; 1 tablespoon chopped fresh oregano; 1 teaspoon ground pepper; 3/4 teaspoon crushed red pepper; 1/2 teaspoon salt plus 1/8 teaspoon; 1 (4 inch) Parmesan rind; 4 cups finely chopped curly kale; 1/2 cup chopped fresh herbs, such as flat-leaf parsley or chives, plus whole parsley leaves for garnish; 2 tablespoons lemon juice