Vegetable Stew with Barley
Stretch this hearty Vegetable Stew with Barley to feed more people inexpensively. Add 2 cups of cubed potatoes at the end of step 4 and this recipe will make enough to serve an additional 2 to 3 people.
2/3 cup quick-cooking barley
2 Tbsp vegetable oil
1 large onion, chopped
1 (10-ounce) package frozen lima beans
1 (32-ounce) package frozen stew vegetables
1/4 cup chopped fresh parsley
1 1/2 Tbsp all-purpose flour
1 tsp dill seeds
2 (14 1/2-ounce) cans chicken broth
3 large tomatoes, diced
1 Tbsp chopped fresh mint
Cook barley according to package directions. Meanwhile, heat oil in a soup pot. Add onion, lima beans and frozen vegetables. Cook, stirring, until onion is tender, about 7 minutes.
Add parsley, flour, dill seeds and broth to soup pot; stir well. Cook, stirring occasionally, until thickened, about 3 minutes.
Add tomatoes and cooked barley to pot. Simmer, uncovered, stirring occasionally, until flavors are blended, about 25 minutes.
Add fresh mint to pot; stir well. Remove from heat. Serve hot.
Vegetable Stew with Barley tip: This stew is a perfect candidate for your slow cooker. Place all the ingredients except the mint in the cooker. Cover and cook on low for 6 hours or on medium for 4 hours. Serve topped with mint.