ISBN 978-0979560606
I can always tell when the really cold weather has set in here in Wyoming. Apart from not really wanting to venture outside very often, I find myself cooking stews and soups every week. The comfort that I know I have a big pot of healthy, heartwarming stew in the fridge for the week makes lunches and the occasional dinner really easy. Here’s what I cooked up Saturday.
White Bean and Barley Stew
Serves 4 or more
1 large onion chopped
1 ½ c chopped celery
1 t garlic chopped
1 red sweet pepper chopped
1 T olive oil
1 can no salt diced tomatoes
2 cans great northern beans- rinsed
1 carton 32oz organic chicken or Veg stock
1/3 c uncooked barley
2 bay leaves
1 t oregano
1 t basil
½ t marjoram
1 t sea salt
1 t pepper
½ t or more red pepper flakes
2 T dry parsley or 1/3 c fresh- chopped
In a large soup pot, add the oil and the onion and garlic and sauté for a few minutes. Add the rest of the chopped vegs and cook 10 mins on medium. Now add the rest of the ingredients, stir well, bring to a boil and then reduce the heat to a simmer (low) and cook for an hour. Serve with hot sauce if you are so inclined. Yummy. This could also be done in a slow cooker on low heat all day.
Other good ideas…
Fresh spinach would be great added before serving.
Tomato sauce would work well.
A squirt of lemon before serving would be yummy too.
Enjoy!
–Jamie
This looks yummy. I’m a vegetarian and it can be hard to find meatless slow cooker recipes. I am posting my recipes on my blog http://healthyslowcooking.wordpress.com. You might fine some that interest you.