Vegetable Barley Stew

🛒 Ingredients

• Pearl Barley 200 g · 700 kcal
• Vegetable Broth 1500 g · 30 kcal
• Carrots 150 g · 60 kcal
• Potatoes 300 g · 230 kcal
• Celery 100 g · 16 kcal
• Onion 150 g · 60 kcal
• Garlic 15 g · 20 kcal
• Canned Diced Tomatoes 400 g · 80 kcal
• Olive Oil 30 g · 240 kcal
• Dried Thyme 1 g · 0 kcal
• Bay Leaf 1 g · 0 kcal
• Fresh Parsley 10 g · 4 kcal

👨‍🍳 Instructions

1. Rinse the pearl barley thoroughly under cold water; soak for at least 30 minutes, then drain.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery; sauté for 5-7 minutes until softened.
3. Add minced garlic and dried thyme; cook for 1 minute until fragrant.
4. Stir in the drained pearl barley, diced potatoes, canned diced tomatoes (undrained), bay leaf, vegetable broth, salt, and black pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 45-60 minutes, or until barley and vegetables are tender, stirring occasionally.
6. Remove bay leaf. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.