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Barley and Vegetable Stew Recipe

American · Soup · 65 min total

A hearty and nutritious stew featuring pearl barley and a medley of vegetables, perfect for a comforting meal.

Ingredients

• 1 cup pearl barley
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 cups chopped kale
• 1 cup frozen peas
• Salt and pepper to taste

Instructions

1. Rinse barley under cold water and drain.
2. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
3. Add garlic, thyme, and rosemary; cook for 1 minute until fragrant.
4. Stir in barley, vegetable broth, and diced tomatoes (with juices). Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes, stirring occasionally.
5. Add kale and frozen peas; cook for another 10 minutes until barley is tender and kale is wilted.
6. Season with salt and pepper to taste. Serve hot.

Tips

• For a thicker stew, mash some of the barley against the side of the pot before adding kale.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• This stew freezes well for up to 3 months.

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