Veggie Barley Stew

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Recipe Author: 
Kathy Pollard

A basic stew using this ancient grain that deserves attention!
Barley has a chewy texture, like pasta.


Chop up any or all:

  • 1 onion or 2 leeks
  • 5 cloves garlic
  • ½ lb. mushrooms
  • 3 carrots
  • 1 red or green bell pepper
  • 3 stalks celery


  • 1 stalk broccoli
  • 15 green beans


  • 1 C water or vegetable broth
  • 2 medium potatoes
  • ½ C barley
  • 1 small zucchini
  • ½ tsp of oregano, basil and thyme


  • ½ - 1 C corn kernels
  • Fistful of fresh parsley or cilantro (OPTIONAL)



Add first group of vegetables to the bottom of 8-quart soup pot or wok coated with a splash of orange-carrot juice, broth or other liquid.  Sauté on medium heat for 5 minutes.  Add broccoli and green beans, and sauté for 3 minutes.  Add water or broth and the rest of ingredients except corn and cilantro. Bring to boil and simmer on low for about 45 minutes.  (I use a pressure cooker and cook on low for 5 minutes, then turn heat off and allow for pressure to release).
Add corn and stir until warmed.  Top with cilantro if desired.
Variation:  Add 2 – 4 tablespoons tomato paste or 1 big can of chopped tomatoes, with the water or broth.


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