White Bean, Spinach, and Barley Stew

White Bean, Spinach, and Barley Stew

57
SpicyBoston 0

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

Ingredients

1 h 15 m servings 256 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Directions

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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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Reviews

57
  1. 74 Ratings

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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...