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White Bean, Spinach, and Barley Stew


"This filling vegetarian stew is great year-round. Serve with a dry Chardonnay and crusty bread."
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1 h 15 m servings 256 cals
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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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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Read all reviews 61
  1. 80 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 revi...

Most helpful
Most positive
Least positive

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 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 canne...