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In the realm of comfort food, few dishes can rival the warmth and satisfaction of a hearty vegetable stew. Our Hearty Barley Vegetable Stew is not just a meal; it’s a celebration of wholesome ingredients that come together to create a symphony of flavors. Perfectly suited for chilly evenings or when you crave something nourishing, this stew embodies the essence of home cooking—a simple yet hearty dish that brings people together.

Hearty Barley Vegetable Stew

Warm up your evenings with a Hearty Barley Vegetable Stew, a comforting dish that's perfect for chilly days. This recipe combines vibrant vegetables with the nutty flavor of barley, creating a filling and nutritious meal. It's easy to prepare from scratch, allowing you to control the ingredients for a wholesome experience. Packed with fiber and antioxidants, this stew not only satisfies your hunger but also nourishes your body and soul, making it a delightful choice for family gatherings or meal prep. Enjoy the rich aromas and flavors that come together in this classic dish!

Ingredients
  

1 cup pearl barley

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, sliced

2 celery stalks, chopped

1 red bell pepper, diced

1 medium zucchini, diced

1 cup green beans, trimmed and cut into 1-inch pieces

1 cup diced tomatoes (canned or fresh)

6 cups vegetable broth

2 teaspoons dried thyme

1 teaspoon dried rosemary

Salt and freshly ground black pepper to taste

1 tablespoon fresh lemon juice

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Barley: Start by rinsing the pearl barley under cold running water to remove any excess starch. In a medium-sized pot, bring 4 cups of vegetable broth to a rolling boil. Once boiling, add the rinsed barley and reduce the heat to a gentle simmer. Cook for approximately 30 minutes, or until the barley is tender but still has a slight chew. Drain any excess liquid and set the barley aside.

    Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion and minced garlic. Sauté the mixture for about 5 minutes, stirring frequently, until the onion becomes soft and translucent.

      Add Remaining Vegetables: To the pot, add the sliced carrots, chopped celery, diced red bell pepper, zucchini, and trimmed green beans. Stir the vegetables together and cook for an additional 5-7 minutes, or until they begin to soften but still retain some crunch, stirring occasionally for even cooking.

        Combine Ingredients: Pour in the diced tomatoes along with the remaining 2 cups of vegetable broth, and add the pre-cooked barley. Sprinkle in the dried thyme and rosemary. Stir everything together until well combined and evenly distributed.

          Simmer the Stew: Increase the heat to bring the mixture to a simmer. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes. This will allow the flavors to develop and blend beautifully.

            Season and Serve: After 20 minutes of simmering, taste the stew and season it with salt, freshly ground black pepper, and fresh lemon juice. Stir well to incorporate the seasonings, adjusting to your taste preferences as necessary.

              Garnish and Enjoy: Carefully ladle the hearty barley vegetable stew into soup bowls. For an inviting presentation, garnish with a sprinkle of chopped fresh parsley on top. Serve hot alongside crusty bread for a wholesome and satisfying meal.

                Prep Time, Total Time, Servings: 15 min | 1 hour | Serves 6