Recipe by SpicyBoston
"This filling vegetarian stew is great year-round. Serve with a dry Chardonnay and crusty bread."
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uncooked pearl barley
chopped yellow onion
small fresh mushrooms
chopped yellow bell pepper
1 (15.5 ounce) can
white beans, drained and rinsed
1 (14.5 ounce) can
Italian-style diced tomatoes, drained
red pepper flakes
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.)
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...
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 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!
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 chilies. Indian - potatoes, peas and curry. Definately use broth, not water. Use this beginning to create your own masterpiece!
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.
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 seasoning. I also added a lot of chicken broth to make it more soup like. This was a big hit with the friends I had over.
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. Freezes well.
* Percent Daily Values are based on a 2,000 calorie diet.
White Bean, Spinach, and Barley Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 256
** Calories from Fat: 15
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