Go Back
Hearty Vegetable Barley Crockpot Stew
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup pearl barley
  • 4 cups vegetable broth
  • 1 onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 2 potatoes, cubed
  • 1 can (14 oz) diced tomatoes
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cups fresh spinach

Instructions
 

  • Place the pearl barley, vegetable broth, diced onion, sliced carrots, chopped celery, cubed potatoes, diced tomatoes, minced garlic, dried thyme, bay leaf, salt, and pepper into the crockpot.
  • Stir everything together until the ingredients are evenly distributed.
  • Cover and cook on low for 6 to 8 hours until the barley is tender and the stew has thickened.
  • Remove the bay leaf, then stir in the fresh spinach until it wilts just before serving.

Notes

Add a splash more broth when reheating leftovers because the barley continues to absorb liquid in the fridge. Frozen spinach works in place of fresh if that is what you have on hand. The potatoes help stretch the recipe further without adding much cost.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife