White Bean, Spinach, and Barley Stew

White Bean, Spinach, and Barley Stew

SpicyBoston 0

"This filling vegetarian stew is great year-round. Serve with a dry Chardonnay and crusty bread."


1 h 15 m servings 256 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 51.3g
  • 17%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
  2. 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.
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  1. 74 Ratings


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 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!

This was very tasty, but as others have mentioned it was really almost too thick and needed some seasoning help. I added some vegetable stock to thin it out a bit and added some cajun type seaso...

Not bad, not spectacular. This recipe is like an empty canvas, just waiting to be painted. there are so many ways to go. Italian - add oregano and sausage. Spanish - more tomatoes and chilie...

Pretty good soup. On recommendation of others, I used broth and water. I also used less barley so it wouldn't get as thick. Near the end of cooking, it was still really thick so I added a couple...

I thought this was fantastic...with some modifications. The barley definitely needs to cook for 45 minutes. I added extra garlic and wine, oregano, basil, more red pepper and a dash of cajun s...

Good flavor, I added 1/2 a can of left over vegetable broth to make it a little more soup-like. Doubled the mushrooms and white wine. Needed something salty - I added parmesan to my bowl. Fre...

Following the recipe exactly, it's ridiculously bland. However, with a couple changes, we inhaled it. Used chicken broth in place of water to give it some flavor and used waaaay more than thre...

This was yummy, but too eaily overcooked for our family chaos. Gets a bit mushy if not stopped at right time - and that makes freezing/reheating a challenge later.