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August 8, 2011
Barley Vegetable Stew
Soups & Stews
Prep time:
10 minutesCooking time:
30 minutes“Stretch this hearty vegetable stew to feed more people inexpensively. Add 2 cups of cubed potatoes at the end of step 4 and this recipe will make enough to serve an additional 2 to 3 people.”
Ingredients
Serves 6
- 2/3 cup quick-cooking barley
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 (10-ounce) package frozen lima beans
- 1 (32-ounce) package frozen stew vegetables
- 1/4 cup chopped fresh parsley
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon dill seeds
- 2 (14 1/2-ounce) cans chicken broth
- 3 large tomatoes, diced
- 1 tablespoon chopped fresh mint
Directions
1
Cook barley according to package directions. Meanwhile, heat oil in a soup pot. Add onion, lima beans and frozen vegetables. Cook, stirring, until onion is tender, about 7 minutes.
2
Add parsley, flour, dill seeds and broth to soup pot; stir well. Cook, stirring occasionally, until thickened, about 3 minutes.
3
Add tomatoes and cooked barley to pot. Simmer, uncovered, stirring occasionally, until flavors are blended, about 25 minutes.
4
Add fresh mint to pot; stir well. Remove from heat. Serve hot.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
This stew is a perfect candidate for your slow cooker. Place all the ingredients except the mint in the cooker. Cover and cook on low for 6 hours or on medium for 4 hours. Serve topped with mint.
Great Pairings
Buttery Farm Biscuits
Grandma would double the recipe for these delicious biscuits so that we could have some for breakfast and some with dinner.
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