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My review
White Bean, Spinach, and Barley Stew
SpicyBoston
"This filling vegetarian stew is great year-round. Serve with a dry Chardonnay and crusty bread."
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Ingredients
1 h 15 m servings 256 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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
Per Serving: 256 calories; 1.7 g fat; 51.3 g carbohydrates; 9.4 g protein; 0 mg cholesterol; 124 mg sodium. Full nutrition
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Reviews
Read all reviews 6180 Ratings
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Most helpful positive review
5/12/2005
I'm not exactly sure this recipe should be in the Soup collection; however, I very much like the flavor and textures. It is a very dry, thick stew - I ate it with a fork - but I don't know that ...
Most helpful critical review
3/3/2006
I wasn't too crazy about this dish. It certainly wasn't a stew. It was basically a meal. I did cook the barley in some stock to give it flavour and I also cooked it longer, as per another revi...
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5/12/2005
I'm not exactly sure this recipe should be in the Soup collection; however, I very much like the flavor and textures. It is a very dry, thick stew - I ate it with a fork - but I don't know that ...
3/23/2006
I thought this was one of the best stews I have made yet this season. I used four cups of vegetable broth instead of water to give it extra flavor. Yum!
2/28/2007
This was very tasty, but as others have mentioned it was really almost too thick and needed some seasoning help. I added some vegetable stock to thin it out a bit and added some cajun type seaso...
12/13/2009
Not bad, not spectacular. This recipe is like an empty canvas, just waiting to be painted. there are so many ways to go. Italian - add oregano and sausage. Spanish - more tomatoes and chilie...
8/9/2005
Pretty good soup. On recommendation of others, I used broth and water. I also used less barley so it wouldn't get as thick. Near the end of cooking, it was still really thick so I added a couple...
4/11/2009
I thought this was fantastic...with some modifications. The barley definitely needs to cook for 45 minutes. I added extra garlic and wine, oregano, basil, more red pepper and a dash of cajun s...
11/5/2010
Good flavor, I added 1/2 a can of left over vegetable broth to make it a little more soup-like. Doubled the mushrooms and white wine. Needed something salty - I added parmesan to my bowl. Fre...
9/6/2010
Following the recipe exactly, it's ridiculously bland. However, with a couple changes, we inhaled it. Used chicken broth in place of water to give it some flavor and used waaaay more than thre...
6/20/2006
This was easy to make. Barley needs to cook at least 45 minutes. Used brandy instead of wine cause that is what I had in the house. Next time I will make with vegetable stockand use the canne...