Go Back
–+ servings
Print Recipe

White Bean + Barley Stew

Servings: 4

Ingredients

  • 2 Tbsps avocado oil or olive oil
  • 1 medium onion diced
  • 4 ribs celery diced
  • 3 medium carrots peeled and diced
  • 3 fresh garlic cloves minced
  • 1- 15 oz jar of diced tomatoes with juices
  • 1- 15 oz can white beans drained and rinsed well
  • 1 cup uncooked barley
  • 4 cups water vegetable broth, or bone broth
  • 2 bay leaves
  • sea salt and pepper to taste

Instructions

  • Set a large heavy-bottomed stock pot over medium-high heat. Once hot, add in your oil, diced onion, celery, and carrots. Saute for 3-5 minutes until the veggies are tender.
  • Give the barley a quick rinse under the water using a fine mesh sieve before cooking, to wash away any dust.
  • Add in your rinsed barley, tomatoes with their juices, beans, water or broth, and bay leaves. Bring to a boil, and then reduce the heat and cover. Simmer for at least 20 minutes.
  • Add in the garlic, and season to your taste with sea salt and pepper. Simmer for another 5-10 minutes.
  • Carefully remove bay leaves before eating.(You may opt to leave the bay leaf in as a garnish for presentation. Just remember it should be removed before consuming.)
  • Enjoy your stew while hot.
  • Leftovers store well in the fridge for up to 5 days.