This harvest vegetable barley stew is loaded with the perfect mix of hearty grains and healthy vegetables straight from the garden. It’s also easy to make, chock full of nutrients and great for weight loss and clean eating. This is the perfect meal to keep you cozy on chilly autumn evenings. Isn’t stew the best?
The shift in the air is no longer almost imperceptible. It is a bold stroke across the landscape now; a slash of crimson and orange on the otherwise green hills.
The air is crisp and cold in the mornings and evenings, and I admit that I’ve stoked up the wood stove already. The light slants to golden and the season has changed.
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And with the change of the season comes a change of the menu. In the heat of summer we ate mostly things that didn’t have to be cooked, or that could be eaten cold. Now we want meals to warm us up; rich and filling soups and stews that bubble away on the stove as we help with homework and stack firewood in the evenings.
I also want our meals to utilize our harvest. I’ve got heaps of onions, carrots, corn, tomatoes, beans and squash, and this recipe uses them all! This vegetable barley stew is all about using the vegetables you have. It’s really forgiving, so add or take away ingredients as you see fit, or as you have them!
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The addition of barley and garbanzo beans really ups the heartiness level of this stew. It will be nice and thick when it’s done cooking, which is why I call it a stew instead of a soup. Add a loaf of good, rustic, crusty bread to make this the perfect meal to fill and warm you up on these coolish fall evenings!
Grab a spoon!
Harvest Vegetable Barley Stew
This is the perfect stew, filled to the brim with vegetables straight from the garden, to help keep you cozy on a chilly autumn evening.
Prep time: 15 minutes | Cook time: 90 minutes | Serves: 4-8
- 2 cups stock or bone broth
- 2 garlic cloves, minced
- 1 cup fresh wax beans, chopped
- 1 tsp dried parsley
- 2-3 fresh basil leaves, finely chopped
- Saute the onions in avocado or extra virgin olive oil in a large pot over medium heat until soft
- Add the garlic and heat until fragrant
- Pour in the vegetable and chicken broth
- Add the barley, garbanzo beans and vegetables
- Add the rest of the ingredients and adjust according to taste
- Bring to a boil, then cover and simmer over medium-low heat for 90 minutes
- Remove bay leaves before serving
This stew uses such simple ingredients, but it is so full of flavor and richness. It comes out very thick when you follow these ingredients and instructions, which I like, but if you prefer your stew thinner and “soupier” then just add more broth or less barley.
In the end, remember that this is really just a guideline. Get out to your garden, harvest those veggies, and then get in the kitchen and whip up this stew! And don’t forget to enjoy!
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