This hearty vegetable-barley stew will be your go-to all winter long, and it gets better every day, making it a perfect option for quick, filling lunches.
Special Diets:
Method
Heat a large soup pot over high heat.
Add onion, carrots and potatoes.
Cook until browned all over, about 5 minutes, stirring often. If the mixture begins to burn, simply lower the heat and add a couple of tablespoons of water.
Once mixture is browned, add thyme, rosemary, bay leaf, barley and 7 cups water.
Stir well to combine.
Bring to a boil.
Reduce heat to low, partially cover, and simmer until barley is tender, about 40 minutes.
Turn off the heat, remove bay leaf and add chives and frozen peas.
Stir until peas are heated through and serve.
Nutritional Info
Serving Size
about 1 cup
Calories
140
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.