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Vegetable and Barley Stew

Prep Time 20 mins
Cook Time 50 mins
Course Main Course, Soup
Cuisine American
Servings 10 Cups


  • 1 Tbsp Olive Oil
  • 1 Large Onion, small dice
  • 3 Medium Carrots, small dice
  • 3 Small Ribs Celery, small dice
  • 3 Medium Cloves Garlic, minced
  • 1 Medium Potato, Small Dice
  • 3/4 Cup Barley
  • 6 Cups Vegetable Stock
  • 3/4 Cup Dry Red Wine
  • 1 tsp Dried Thyme Leaves
  • 2 Bay Leaves
  • 1/2 Cup Frozen Peas
  • 1 Cup Frozen Kale or Spinach
  • Salt and Pepper to Taste


  • In a large dutch oven or soup potover medium heat, sauté onion, celery and carrot in olive oil until they begin to soften and brown. 5-7 minutes.
  • Add minced garlic and sauté for 1 minute. Then add potatoes, barley, vegetable stock, wine, thyme, bay leaves and some black pepper. Bring mixture to a boil, reduce heat to low, and simmer with the lid on for 45 minutes, stirring occasionally.
  • After 45 minutes have elapsed, add frozen peas and kale. Cook for 5 more minutes, then remove from heat.
  • Serve immediately or portion into airtight containers and store in the fridge for up to 5 days or the freezer for up to 1 month.
Keyword barley, soup, stew, vegetable and barley stew, vegetable stew