Vegetable, Barley and Bean Stew {Vegan}

This Vegetable Barley and Bean Stew is a delicious combination of fiber and vegetables making it a perfect winter meal!

Never thought I’d be cooking “vegan” but apparently the day has come.  Of course, in no way does this mean we’re turning vegan (don’t worry honey), nor do I have anything against eating vegan.  

I personally enjoy a TON of variety of foods and don’t think it’s necessary for myself or for my family.  

With that being said, I often enjoy vegetarian meals (and will order them frequently at restaurants) and of course cook them quite often for my family.  

Another reason to cook more vegetarian meals is my husband’s recent diagnosis of high cholesterol.  We knew it was borderline high for quite awhile but the most recent stats were NOT GOOD AT ALL.  Much more to come on that subject in the near future.

Now this recipe is quite simple, which is my kind of recipe.  It’s a one-pot meal, which I LOVE, and doesn’t need too much attention after the first 10 minutes or so.

Sauté the vegetables in oil until tender, and add the remaining ingredients (except spinach which you’ll add near the end).  Simmer for about an hour and you’ll have a delicious meal that your insides will thank you for.

One thing to note is that I prefer my stews to basically be without ANY broth, so if you like yours a little soupier, then add another cup of vegetable broth.

Vegetable, Barley and Bean Stew {Vegan}

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Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course

Servings 6

Ingredients

  

1x2x3x

• 1 medium onion chopped
• 2 carrots chopped
• 2 celery stalks chopped
• 1 red pepper chopped
• 2 tablespoons olive oil
• 8 cups vegetable broth
• 2 teaspoons garlic minced
• 1 teaspoon oregano
• 1 teaspoon basil
• ½ teaspoon thyme
• 2 bay leaves
• ¼ teaspoon black pepper
• 1 can 15.5 oz northern or black beans, drained and rinsed
• 1 can 14.5 oz diced tomatoes
• 1 cup pearled barley uncooked
• 3 cups fresh spinach

Instructions

 

• In a large soup pot, heat olive oil over medium-high heat.
• Add vegetables (except spinach) and sauté in oil until tender (about 5-10 minutes).
• Add remaining ingredients except spinach and simmer for about 1 hour or until barley is soft, stirring occasionally.
• Last 5 minutes add spinach.

Notes

Don’t forget to remove the bay leaves before serving!

Tried this recipe?Let us know how it was!

This Vegetable, Barley and Bean Stew first appeared on Chocolate Slopes.

© 2015 Kristy Hegner     Disclaimer