Barley Vegan Beef Stew Recipes

VEGAN BARLEY STEW

Vegan Barley Stew image

Whether you're looking for an easy weeknight meal or a super simple meal-prep option, vegetable barley soup is a one-pot dish that's packed with healthy veggies and grains! Enjoy leftovers throughout the week or freeze for up to a month.

Provided by Liz Thomson

Categories Soup

Time 1h

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 large yellow onion, diced
2 large carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 tablespoon tomato paste
1 cup pearled barley
24 oz can diced tomatoes
½ lb yukon gold potatoes, chopped into 1" pieces
3 cups vegetable broth
½ teaspoon thyme
½ teaspoon oregano
3 large kale leaves, destemmed and chopped
2 teaspoons lemon juice
Salt to taste

Steps:

Add the olive oil to a large dutch oven or pot over medium heat.
Add the onion, carrots, and celery and cook for 8 minutes stirring occasionally.
Add the garlic and tomato paste and continue to cook for 1 minute.
Add the barley, diced tomatoes, potatoes, vegetable broth, thyme, and oregano and bring to a boil.
Reduce heat and simmer for 30-40 minutes until barley is tender and potatoes are softened.
In the last few minutes of cooking, add the kale leaves and stir until softened.
Add lemon juice and salt to taste.

Nutrition Facts : ServingSize 1 cup, Calories 170 calories, Sugar 5.7 g, Sodium 380.7 mg, Fat 2.4 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 34.8 g, Fiber 6.6 g, Protein 4.6 g, Cholesterol 0 mg

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