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White Bean, Spinach, and Barley Stew
SUBMITTED BY:
SpicyBoston
"This filling vegetarian stew is great year-round. Serve with a dry Chardonnay and crusty bread."
RECIPE RATING:
Read Reviews
(35)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
1 Hr
READY IN
1 Hr 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup uncooked pearl barley
3 cups water
1 teaspoon olive oil
1 cup chopped yellow onion
2 cloves garlic, minced
1/2 teaspoon dried rosemary
3/4 cup small fresh mushrooms
1 cup chopped yellow bell pepper
2 tablespoons white wine
1 (15.5 ounce) can white beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
2 cups fresh spinach
1 pinch red pepper flakes
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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.
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REVIEWS
Reviewed on Jan. 8, 2006 by
Casey M
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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 had 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!!!
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12 users found this review helpful
When I say 5 star, I mean my version...Used Portabella shrooms, extra: garlic and wine,...
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Reviewed on May 12, 2005 by
MOTTSBELA
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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 want 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.)
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9 users found this review helpful
I'm not exactly sure this recipe should be in the Soup collection; however, I very much like...
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Reviewed on Feb. 28, 2007 by
LindaT
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LindaT
Feb. 28, 2007
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 seasonings, more garlic and some more spinach to this. I tasted it right after I made it and really wasn't that impressed, but I let it sit in the fridge overnight and then WOW. Really much better!
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4 users found this review helpful
This was very tasty, but as others have mentioned it was really almost too thick and needed...
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Reviewed on Mar. 23, 2006 by
heather
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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!
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3 users found this review helpful
I thought this was one of the best stews I have made yet this season. I used four cups of...
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Reviewed on Aug. 9, 2005 by ANGI_NAGEL
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ANGI_NAGEL
Aug. 9, 2005
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 more cups of water. After salt & peppering it up it was pretty good. I've been craving something healthy like this and it hit the spot. While we ate, I left this on the stove on low for another 30 minutes or so and it got better the longer it cooked. So, if you have the time I'd recommend simmering on low for 30-40 minutes instead of 10 min. I will make this again.
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3 users found this review helpful
Pretty good soup. On recommendation of others, I used broth and water. I also used less barley...
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Reviewed on May 22, 2005 by
JANINE6
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JANINE6
May 22, 2005
I thought this recipe was bland and just generally lacking. Friends and boyfriend agree with this assessment. However it is healthy and my vegetarian daughter liked it and ate the entire casserole.
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3 users found this review helpful
I thought this recipe was bland and just generally lacking. Friends and boyfriend agree with...
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Reviewed on Jul. 8, 2006 by SUNSKI
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SUNSKI
Jul. 8, 2006
This was okay, not spectacular. I followed the recipe with the exception of substituting chicken broth for water.
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2 users found this review helpful
This was okay, not spectacular. I followed the recipe with the exception of substituting...
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Reviewed on Jun. 20, 2006 by
I Love to Eat
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I Love to Eat
Jun. 20, 2006
This was easy to make. Barley needs to cook at least 45 minutes. Used brandy instead of wine cause that is what I had in the house. Next time I will make with vegetable stockand use the canned tomatoes without draining. This is a very colorful dish with wonderful textures. But, it needs more spice.
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2 users found this review helpful
This was easy to make. Barley needs to cook at least 45 minutes. Used brandy instead of wine...
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Reviewed on Mar. 3, 2006 by
Ani
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Ani
Mar. 3, 2006
I wasn't too crazy about this dish. It certainly wasn't a stew. It was basically a meal. I did cook the barley in some stock to give it flavour and I also cooked it longer, as per another reviewer's suggestion. It might have been better if the dish was served over the barley instead of mixed in. I served it with a nice crusty bread. Though my husband I ate it and was ok, the kids weren't crazy about it (and they usually do like beans and grains and such). I won't be making it again. It's too bad...it seemed promising...
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2 users found this review helpful
I wasn't too crazy about this dish. It certainly wasn't a stew. It was basically a meal. I...
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Reviewed on Jan. 31, 2006 by BRENJAM
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BRENJAM
Jan. 31, 2006