Mushroom Barley Stew

Mushrooms, barley, veggies, and chick peas make a hearty and healthy stew. Mushroom barley stew
Yield 4-6 servings
Time 45 minutes
Tools
  • large pot with lid
  • wooden spoon
Ingredients
  • 2 T olive oil
  • 1 medium carrot, chopped
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • about 20 small mushrooms, chopped
  • 3-4 c vegetable stock
  • 1 c pearl barley
  • ½ cup soaked/cooked or canned chickpeas
  • 1 T soy sauce
  • 1 t cumin
  • salt
  • pepper
  • Tabasco (optional)
Directions Heat oil over medium heat, add carrot, onion, garlic, and peppers, and sauté until onions are translucent, about 5 minutes.

Add mushrooms and sauté another 3-5 minutes until tender.

Add remaining ingredients and simmer until barley is tender, 20-30 minutes.

Notes Adapted from How it all vegan! Irresistible recipes for an animal-free diet, by Tanya Barnard and Sarah Kramer – read my review.

Buy it:

Amazon.com | Amazon.co.uk

  Key to abbreviations and conversions
  Mushroom barley stew
#barley #bell peppers #carrots #chickpeas #mushrooms #spicy
Colorful Recipes Easy Recipes Quickies Soups Vegan Winter

Previous Post

Next Post

Leave a Reply