This filling vegetarian stew is great year-round. Serve with a dry Chardonnay and crusty bread.

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.

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  • 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

256 calories; protein 9.4g 19% DV; carbohydrates 51.3g 17% DV; fat 1.7g 3% DV; cholesterol 0mg; sodium 123.5mg 5% DV. Full Nutrition
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Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/12/2005
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 I'd want more liquid in it. If you like these ingredients you will most definitely like this recipe! (Note: I did spice it up a bit with jalapeno slices and Tabasco sauce.) Read More
(30)

Most helpful critical review

Rating: 3 stars
03/03/2006
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 reviewer's suggestion. It might have been better if the dish was served over the barley instead of mixed in. I served it with a nice crusty bread. Though my husband I ate it and was ok the kids weren't crazy about it (and they usually do like beans and grains and such). I won't be making it again. It's too bad...it seemed promising... Read More
(5)
86 Ratings
  • 5 star values: 33
  • 4 star values: 32
  • 3 star values: 17
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
05/12/2005
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 I'd want more liquid in it. If you like these ingredients you will most definitely like this recipe! (Note: I did spice it up a bit with jalapeno slices and Tabasco sauce.) Read More
(30)
Rating: 5 stars
03/23/2006
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! Read More
(24)
Rating: 4 stars
02/28/2007
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 seasonings more garlic and some more spinach to this. I tasted it right after I made it and really wasn't that impressed but I let it sit in the fridge overnight and then WOW. Really much better! Read More
(17)
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Rating: 4 stars
12/15/2009
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 chilies. Indian - potatoes peas and curry. Definately use broth not water. Use this beginning to create your own masterpiece! Read More
(13)
Rating: 4 stars
08/09/2005
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 more cups of water. After salt & peppering it up it was pretty good. I've been craving something healthy like this and it hit the spot. While we ate I left this on the stove on low for another 30 minutes or so and it got better the longer it cooked. So if you have the time I'd recommend simmering on low for 30-40 minutes instead of 10 min. I will make this again. Read More
(13)
Rating: 5 stars
04/14/2009
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 seasoning. I also added a lot of chicken broth to make it more soup like. This was a big hit with the friends I had over. Read More
(12)
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Rating: 4 stars
09/07/2010
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 three cups. Just kept dumping it in as needed. Doubled the beans and did not drain the beans or tomatoes. Used a lot of spinach fresh rosemary and used my favorite Beecher's Flagship cheese on top. Pair with bread and you're in heaven. Read More
(9)
Rating: 4 stars
11/09/2010
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. Freezes well. Read More
(9)
Rating: 5 stars
06/20/2006
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 canned tomatoes without draining. This is a very colorful dish with wonderful textures. But it needs more spice. Read More
(9)
Rating: 3 stars
03/03/2006
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 reviewer's suggestion. It might have been better if the dish was served over the barley instead of mixed in. I served it with a nice crusty bread. Though my husband I ate it and was ok the kids weren't crazy about it (and they usually do like beans and grains and such). I won't be making it again. It's too bad...it seemed promising... Read More
(5)
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