Description
A hearty, one-pot stew made with pearled barley, chickpeas, and plenty of vegetables. Simmered with thyme and bay leaf for depth, this nourishing dish is comforting, affordable, and perfect for chilly evenings.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, roughly chopped
- 8 ounces button mushrooms, cleaned and roughly chopped
- 3 carrots, peeled and diced (about 2 cups)
- 3 celery stalks, diced (about 1 cup)
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 can (14.5 ounces) petite diced tomatoes
- 1 can (15 ounces) chickpeas, drained and rinsed
- ½ cup pearled barley
- 6 fresh thyme sprigs
- 1 bay leaf
- Grated Parmesan cheese, optional (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and mushrooms, cooking for about 5 minutes until softened.
- Stir in carrots, celery, and garlic, cooking for 1–2 minutes until fragrant.
- Add vegetable broth, diced tomatoes, chickpeas, barley, thyme, and bay leaf. Stir well and cover.
- Bring to a boil, then reduce heat and simmer, covered, for 35 minutes. Stir every 10 minutes.
- Check that barley and vegetables are tender, then remove thyme sprigs and bay leaf.
- Ladle into bowls and serve, topping with Parmesan cheese if desired.
Notes
- Swap chickpeas with white beans for a creamier texture.
- Add kale or spinach in the last 10 minutes for extra greens.
- For a soupier version, add 2 more cups of broth.
- Add cooked chicken or turkey for a protein boost.
- Sprinkle in red pepper flakes for gentle heat.
- Freezes well for up to 3 months—cool completely before freezing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Stew
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 7g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
