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Summer Vegetable Stew
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Vegetable Stew Recipe

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
Cuisine American
Keyword vegetable stew recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 456kcal
Author Lauren

Ingredients

  • 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
  • 1/2 teaspoon basil
  • 1/2 teaspoon thyme
  • salt & pepper to taste
  • 1 can petite diced tomatoes
  • 2 small zucchinis diced
  • 2 cups carrot diced
  • Parmesan cheese for garnish, optional
  • fresh basil for garnish, optional

Instructions

  • 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

Calories: 456kcal | Carbohydrates: 71g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 708mg | Potassium: 1319mg | Fiber: 12g | Sugar: 17g | Vitamin A: 11110IU | Vitamin C: 34.4mg | Calcium: 106mg | Iron: 4mg