Summer Vegetable Stew Recipe with Barley

This Summer Vegetable Stew Recipe with Barley is light, filling, super easy to whip up, low in fat and high in fiber! Give it a whirl!

Course Dinner
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 456 kcal
Author Lauren


  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 cup pearl barley
  • 6 cups chicken stock or vegetable stock
  • 2 small bay leaves
  • ½ teaspoon basil
  • ½ teaspoon thyme
  • salt & pepper to taste
  • 1 can petite diced tomatoes
  • 2 small zucchinis diced
  • 2 cups carrot diced
  • Parmesan cheese & fresh basil for garnish optional
US Customary - Metric


  1. In large pot, heat oil over medium heat. Saute onions to soften, about 3 minutes. Stir in garlic and pearl barley. Cook another minute. Pour in chicken stock and spices, stir, cover and bring to boil. Reduce heat to simmer for 30 minutes, stirring occasionally. Add in the veggies and simmer another 15 minutes. Taste and adjust seasonings. Ladle into bowls and top with real parmesan cheese and fresh basil.
Nutrition Facts
Summer Vegetable Stew Recipe with Barley
Amount Per Serving
Calories 456 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 708mg31%
Potassium 1319mg38%
Carbohydrates 71g24%
Fiber 12g50%
Sugar 17g19%
Protein 17g34%
Vitamin A 11110IU222%
Vitamin C 34.4mg42%
Calcium 106mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.