Vegetable Barley Stew
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Servings: 8
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Meal Tags: Dinner, Lunch, Make-ahead, One-pot, Soup
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Dietary Tags: Dairy-free, Egg-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1 cup pearl barley
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery ribs, sliced
- 2 cups chopped green beans, fresh or frozen
- 1 green pepper, diced
- 2 cups quartered mushrooms
- 1 cup frozen peas
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 2 cups diced tomatoes
- 1 tsp paprika
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 2 tbsp chopped fresh parsley for garnish
- Salt and pepper to taste
Preparation
Place all of the ingredients into a slow cooker and mix well. Cook until the barley has softened, on high heat for 4 hours or low for 6 to 8 hours.
Serve immediately or store in the refrigerator for up to 5 days.