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