Go Back
Rustic Vegetable Barley Stew with Parsnips and Celery
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 celery stalks, sliced
  • 2 carrots, diced
  • 2 parsnips, diced
  • 2 cloves garlic, minced
  • 1 cup pearl barley
  • 4 cups vegetable broth
  • 2 potatoes, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots. Cook for 5 minutes until the onion turns soft.
  • Stir in the parsnips and garlic. Cook for 2 more minutes.
  • Add the pearl barley and pour in the vegetable broth. Bring the mixture to a boil.
  • Lower the heat to a simmer. Add the potatoes, thyme, salt, and black pepper. Cover the pot and cook for 35 minutes, stirring once or twice, until the barley is tender and the stew thickens.

Notes

If the stew becomes too thick after sitting, stir in a splash of broth or water when reheating. Leftovers store well in the fridge for three days and freeze nicely in single portions. For a brighter finish, add a squeeze of lemon juice just before serving.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife