Barley Winter Vegetable Stew Recipe

Barley Winter Vegetable Stew Recipe

Ingredients

Makes 4 servings

• 1 tablespoon olive oil
• 2 medium carrots, chopped
• 1 medium yellow onion, chopped
• 1 celery rib, chopped 2 garlic cloves, minced
• ¾ cup pearl barley
• 3 cups shredded cabbage
• 1 medium russet potato, peeled and cut into 1/2-inch dice
• 1 cup sliced cremini or white mushrooms
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 2 teaspoons dried dillweed
• salt and freshly ground black pepper
• 3 cups vegetable broth or water
• 1 1/2 cups cooked or 1 can white beans, drained and rinsed

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the carrots, onion and celery
3. Cover and cook until softened, about 10 minutes
4. Add the garlic and cook until fragrant, 1 minute
5. Add the barley, cabbage, potato, mushrooms, soy sauce, thyme, dillweed and salt and pepper to taste
6. Stir in the broth and bring to a boil
7. Reduce heat to low, add the beans and simmer, uncovered, until the barley is cooked and the vegetables are tender, about 45 minutes
8. Taste, adjusting seasonings if necessary, depending on the saltiness of your broth
9. Serve immediately

Full List of Stew Recipes
Full List of Barley Recipes