Barley Stew
From tazoncaffeine 16 years ago
- 35 minutes to make
- Serves 6
Hearty basic barley stew, open to additions of all sorts No Wheat, but barley contains gluten. This is a thin broth but a roux could be used to thicken
Ingredients
- 1 cup pearled barley shopping list
- 1onion diced or sliced shopping list
- 1 can (~15oz) chopped tomatoes shopping list
- 1 can (~15oz) beans drained (most varieties are good or mix them up) shopping list
- 1 can green beans use salt free or add frozen for crisper texture shopping list
- 6-8 oz mushrooms canned or fresh fine shopping list
- 1/2 tsp celery salt shopping list
- 2 vegetable bouillion cubes, knorr my fav or use veg stock shopping list
- 1/2 tsp dry thyme shopping list
- 1/2 tsp garlic powder or 2 cloves fresh shopping list
- pepper to taste shopping list
- 1 tsp mustard seed crushed shopping list
- salt to taste shopping list
- 3 T oil shopping list
- water 1/2 gallon minus stock used shopping list
- options: shopping list
- tabasco for a little fire shopping list
- cooked or leftover chicken, sausage or ham shopping list
- for a thicker broth use a roux or take out a cup or two and hand blend/puree and add back in shopping list
How to make it
- In large pot (1 1/2 gal+) add oil and saute onions, barley and crushed mustard seed for a few minutes for color
- add all other ingredients, bring to boil
- cover and simmer for about 1/2 hour or until barley is soft
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