WHITE BEAN, SPINACH, AND BARLEY STEW
This filling vegetarian stew is great year-round. Serve with a dry Chardonnay and crusty bread.
Provided by SpicyBoston
Categories Soups, Stews and Chili Recipes Stews
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
- Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.
Nutrition Facts : Calories 255.8 calories, Carbohydrate 51.3 g, Fat 1.7 g, Fiber 9 g, Protein 9.4 g, SaturatedFat 0.3 g, Sodium 123.5 mg, Sugar 4.3 g
VEGETABLE BEAN BARLEY SOUP
This hearty soup is as filling as it is comforting. Full of zucchini, barley, tomatoes and carrots, it's one recipe that people always ask me for.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute the onion, basil and dill in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the broth, water, carrots and barley. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the pork and beans, zucchini, salt and pepper. Cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Just before serving, stir in tomatoes and vinegar; heat through.
Nutrition Facts : Calories 218 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 1003mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges
SLOW COOKER BEAN AND BARLEY STEW
Provided by Katie Lee Biegel
Categories main-dish
Time 8h10m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Combine the broth, bean mix, salt, pepper, celery, carrots, garlic, onions, bay leaf, thyme and 2 cups water in a slow cooker. Cover and cook on low for 7 hours. Add the barley and, if the broth looks low, another cup of water. Cover and cook on low an additional 1 hour (8 hours total).
- Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette.
VEGETABLE, BEAN, AND BARLEY STEW
Steps:
- Lightly spray a Dutch oven with cooking spray. Cook the carrots, onion, celery, and zucchini over medium-high heat for 3 minutes, stirring occasionally.
- Stir in the tomatoes with liquid, vegetable juice, water, corn, Italian seasoning, garlic powder, pepper, and salt. Cook, covered, until the mixture comes to a boil, about 3 minutes. Reduce the heat to low and cook, covered, for 20 minutes, or until the vegetables are tender, stirring occasionally and breaking up the tomatoes.
- Stir in the beans and barley. Cook, covered, for 10 minutes, or until the barley is tender, stirring occasionally.
- Slow-Cooker Method
- Combine the carrots, onion, celery, zucchini, tomatoes with liquid, vegetable juice, water, corn, Italian seasoning, garlic powder, pepper, and salt in a 3 1/2- to 4-quart slow cooker. Cook, covered, on low for 7 to 9 hours or on high for 3 to 3 1/2 hours. Stir in the beans and barley. Cook, covered, on high for about 30 minutes, or until the barley is tender.
- nutrition information
- (Per Serving)
- Calories: 244
- Total Fat: 1.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 382mg
- Carbohydrates: 51g
- Fiber: 10g
- Sugars: 16g
- Protein: 11g
- Dietary Exchanges
- 2 1/2 Starch
- 3 Vegetable
BARLEY VEGETABLE STEW
From Waupaca, Wisconsin, Barbara Lane shares the recipe for a hearty barley stew that's sure to take the edge off cool-weather days. "Sometime I substitute millet for the barley," she suggests. "I pre-toast it in a skillet over medium heat, just until it starts to pop. It adds a nice nutty flavor.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute onion and garlic in oil. Add the carrot, squash, sweet potato and red pepper. Saute 5 minutes longer. Stir in the broth, barley, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Add the tomato; heat through.
Nutrition Facts : Calories 121 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 532mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
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