A ton of nutrition is packed into a bowl of this stew. You get leafy greens, beans, root vegetables, and a great grain! It’s a very “safe” meal, too; I have a hard time imagining someone wouldn’t like this dish because it has a very simple, wholesome taste. Our whole family, from baby to daddy, liked it.
This recipe is from the cookbook Vegetarian Planet, by Didi Emmons.
- 2 cups diced onion
- 3 garlic cloves, minced
- 1 cup pearled barley
- 1 tsp dried sage
- 10 cups low-sodium vegetable broth, divided
- 2 russet potatoes, peeled and chopped into 1-inch cubes
- 2 cups ½-inch-thick carrot rounds
- 1 small bunch kale, removed from stalks and coarsely chopped
- 1 15-oz can kidney beans, drained and rinsed
- 2 tbsp lemon juice
- black pepper to taste
- nutritional yeast (optional)
- Saute' onions in very large pot for 5-6 minutes, then add garlic, barley, sage, and 7 cups of broth. Cover pan, bring the stew to a boil, then turn heat to low and simmer for 25 minutes. Add potatoes, carrots, and 2 cups broth, then cover again and simmer 10 more minutes. Add the kale and the last cup of broth, then simmer for another 10 minutes. Finally, add the kidney beans, stir well, then add the lemon juice. Ladle into bowls, and, if desired, sprinkle with nutritional yeast before serving.