pearled barley

This warming, highly spiced stew is rich in beans, grains and chunks of sweet winter squash. Feel free to substitute other grains for the barley. Farro works particularly well. If you’d prefer something soupier, thin it with a little broth or water before serving.

North African Bean Stew With Barley and Winter Squash

extra-virgin olive oil,

leeks, white and green parts, diced

cilantro, leaves

fennel, fronds reserved (1/2 large fennel bulb)

garlic cloves, finely chopped

baharat (see note)

cinnamon

tomato paste

broth

salt,

saffron, crumbled (optional)

cooked beans or chickpeas

butternut squash (1 small squash)

turnip (1 medium)

red lentils

Plain yogurt,

Aleppo pepper paprika,

In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes.

Finely chop cilantro stems. Stir into pot, along with diced fennel and garlic. Cook for 2 minutes. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.

Stir in broth, 3 cups water, the barley and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. Simmer uncovered for 40 minutes. Stir in beans, squash, turnip and lentils; cook until barley is tender, about another 20 to 30 minutes. Taste and adjust seasonings, if desired. Remove cinnamon stick.

Ladle stew into bowls. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika.

Cook your pearl barley in a rice cooker for an easy and healthy food prep ingredient.  Store in the fridge or freeze for later use.  Add your favorite broth, herbs and spices to level up this healthy grain that you need in your life right now.

How to Cook Pearled Barley in a Rice Cooker

bean paste

salsa

sofrito

Sazon

onion

mushroom

Rinse barley in a colander. Remove any debris...

Rinse barley in a colander.  Remove any debris that may be present.

Place rinsed barley and broth in a rice...

Place rinsed barley and broth in a rice cooker, add any optional additons,  and cook according to rice cooker directions.

After the rice cooker shuts off, keep covered...

After the rice cooker shuts off, keep covered and rest for an additional 5 minutes.

A thick &amp; nourishing barley soup that&#39;s ultra-comforting and simple to prepare. Plus you can customize it with your own favorite veggies!

Vegetable Barley Soup (Easy, Vegan!)

yellow onion

carrots

garlic

vegetable broth

tomatoes

barley (see notes below)

beans

sweet corn (I use frozen)

peas (I use frozen)

basil

oregano

Tbsp. white miso (to stir in at the end)

parsley

Dice onion.

In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/vegetable broth for no-oil sauté method, adding more as needed.)

Meanwhile, dice carrot and mince garlic.

When onions are translucent, add carrot, garlic, basil, and oregano. Stir and sauté 1 minute.

Add broth, tomatoes, barley (rinsed), green beans, corn, and peas. Increase heat and bring to a light boil. Then stir and reduce heat to medium-low.

Cover and simmer for 20-50 minutes depending on the type of barley you&#39;re using. (See notes below for guidance.) Simmer until barley is desired tenderness.

Optional (but recommended) miso addition: In a small bowl, combine 1 Tbsp. white miso with 1/3 cup warm water. Whisk well to remove clumps. Add miso slurry to the soup pot at the end of cooking time. Stir well to combine. (Or simply salt &amp; pepper to taste.)

Served with chopped parsley or your favorite herbs.

A wonderfully comforting soup!  I used Costco organic frozen mixed vegetables (peas, carrots, corn &amp; green beans) for simplicity and subbed whole grain sorghum for a GF alternative to barley.  Turned out fantastic!  Thanks as always for sharing your wholesome and delicious recipes!

Excellent!  I topped with some balsamic vinegar and it was delicious!  Thank you for this easy and simple meal.

Such a lovely recipe! This soup is super delish, healthy and comforting. Perfect for the cold season.

Made this tonight, and had to sub out the barley with Risoni (Trader Joe's lentil and chickpea flour "rice substitute" although it's not like rice at all to me ha!) I didn't want to go to the stores as I'm currently minimizing trips. This soup was DELICIOUS! So flavorful and healthy, and despite it being a 'soup' it had a fresh taste like spring. Will definitely make again!!

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