Description
Warm up with our delicious Cozy Barley And Vegetable Stew recipe! Learn how to make this hearty and nutritious dish that’s perfect for chilly nights. Click here to get cooking!
Ingredients
- 1 cup (240 ml) pearl barley (200 grams)
- 2 tablespoons (30 ml) olive oil (30 milliliters)
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 potatoes, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 6 cups (1440 ml) vegetable broth (1.5 liters)
- 1 can (14 ounces (397 g)) diced tomatoes (400 grams)
- 1 teaspoon (5 ml) dried thyme
- 1 teaspoon (5 ml) dried oregano
- Salt to taste
- Pepper to taste
- 1 cup (240 ml) chopped kale or spinach (30 grams)
- 1 tablespoon (15 ml) lemon juice (15 milliliters)
Instructions
- Rinse the pearl barley under cold water and drain it.
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute.
- Add the sliced carrots and celery to the pot and cook for 3-4 minutes.
- Add the diced potatoes, zucchini, and bell pepper to the pot and stir well.
- Pour in the vegetable broth and bring it to a boil.
- Add the rinsed barley to the boiling broth.
- Stir in the canned diced tomatoes, including the juice.
- Add the dried thyme, oregano, salt, and pepper.
- Reduce the heat to low, cover, and let simmer for 40-45 minutes.
- Stir occasionally, ensuring the barley is tender.
- Add the chopped kale or spinach to the stew.
- Cook for an additional 5 minutes until the greens are wilted.
- Stir in the lemon juice before serving.
- Taste and adjust seasoning with more salt and pepper if needed.
Notes
- Consider using homemade vegetable broth for a more flavorful stew.
- Enhance texture and nutrition by adding mushrooms or peas.
- Opt for fresh herbs over dried for a vibrant taste.