Vegetarian kale and barley stew is hearty and warming.
The weather has turned cold so I’m back to craving hearty, warming stews. I suppose this could be a soup if you want to add more broth but on damp, chilly spring days I make it stick-to-your ribs style, thick and full of chewy sweet barley.
Green tip: Use hulled barley if you can find it. Although it takes longer to cook than pot or pearl barley it’s worth it for the added flavour alone.
Also, hulled barley is much more nutritious than the more processed pot and pearly barley.
If you have fresh herbs on hand
Vegetarian Kale and Barley Stew
- One onion, diced
- 1 clove of garlic, minced
- 2 potatoes, diced
- Three carrots, peeled & chopped
- A few dried mushrooms (crumbled)
- 6 cups of flavourful broth (veg or chicken)
- 1 bay leaf
- 1 cup barley (hulled, pot or pearl)
- 1 cup white beans, cooked
- 2 cups of torn kale
- 2 sprigs of thyme or 1 tsp. dried thyme
- 1 sprig of rosemary or 1/2 tsp. dried
- Sea salt & pepper
- A dash of dry sherry if you’d like
- Parsley
- In a large pot over medium heat saute the onion and garlic. When it’s soft add the potato and carrots, stir and cover.
- Let it cook for about 15 minutes, until it starts to soften (stirring frequently so it doesn’t burn.)
- Add the dried mushrooms, bay leaf and broth and bring to a simmer. Add the barley and simmer, covered, until barley is tender, stirring from time to time. (Pearl barley will be the fastest, hulled barley could take up to 40 minutes but it’s worth it for the extra flavour and nutrition.)
- All the herbs, beans and kale and cook until the kale is wilted and the beans are warmed through.
- Season with salt and pepper and a dash of sherry (1 Tbsp.).
