White Bean, Spinach, and Barley Stew Recipe

Directions

Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.

Nutrition

Amount Per Serving (6 total)

Calories
256 cal
13%

Fat
1.7 g
3%

Carbs
51.3 g
17%

Based on a 2,000 calorie diet

Reviews (55)

Rate This Recipe

Casey M

Jan. 8, 2006

"When I say 5 star, I mean my version...Used Portabella shrooms, extra: garlic and wine, included the tomato fluid, used 2C chicken broth and 1C water to cook the barley for 45 minutes...NOT 30!! I ha..." See mored garbanzo beans so used them inlieu of white beans, as well as frozen "fresh" rosemary versus dry. Then, after reading the top "10 Healthy Foods" on this site...added 1C Yogurt, MAKING it 7 OF THE 10 IN ONE RECIPE!! Also added a tub of tofu for additional 23 grams of protein (besides the 15 grams from a cup of yogurt)...Making this the super complete, healthiest soup known to man!!!"

MOTTSBELA

May. 12, 2005

"I'm not exactly sure this recipe should be in the Soup collection; however, I very much like the flavor and textures. It is a very dry, thick stew - I ate it with a fork - but I don't know that I'd wa..." See morent more liquid in it. If you like these ingredients, you will most definitely like this recipe! (Note: I did spice it up a bit with jalapeno slices and Tabasco sauce.)"

heather

Mar. 23, 2006

"I thought this was one of the best stews I have made yet this season. I used four cups of vegetable broth instead of water to give it extra flavor. Yum!..." See more"

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