Hearty Vegetable and Barley Stew with Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 10 cups)
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 2 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• 2 bay leaves
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 cup pearl barley, rinsed and drained
• 1 1/2 lb Yukon Gold potatoes, peeled (optional) and diced (about 4 cups)
• 6 cups low-sodium vegetable broth
• 1 cup water
• 2 tbsp lemon juice
• 1/3 cup chopped fresh parsley

Do This

• 1) Sauté onion, carrots, and celery in olive oil over medium heat for 8 minutes; add garlic for 30 seconds.
• 2) Stir in tomato paste, thyme, rosemary, bay leaves, salt, and pepper; cook 1 minute.
• 3) Add rinsed barley; stir to coat.
• 4) Add diced potatoes, broth, and water; bring to a boil.
• 5) Reduce to a gentle simmer, cover partially, and cook 40–45 minutes, stirring occasionally.
• 6) Remove bay leaves; stir in lemon juice and parsley.
• 7) Adjust salt/pepper; rest 5 minutes, then serve hot.

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Why You’ll Love This Recipe

• Hearty and satisfying without any meat, thanks to chewy barley and tender potatoes.
• One-pot comfort food made with everyday vegetables and pantry staples.
• Flexible: easy to adjust thickness, seasoning, and add-ins to match what you have.
• Tastes even better the next day, making it perfect for meal prep.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 2 celery stalks, 3 garlic cloves, 1 1/2 lb Yukon Gold potatoes, 1 lemon, 1 bunch fresh parsley
• Dairy: None (optional: grated Parmesan for serving)
• Pantry: Olive oil, tomato paste, pearl barley, low-sodium vegetable broth, dried thyme, dried rosemary, bay leaves, kosher salt, black pepper

Full Ingredients

Base Vegetables

• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 2 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced

Seasonings and Herbs

• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp dried rosemary, crushed (use your fingers to crush it so it disperses better)
• 2 bay leaves
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Barley, Potatoes, and Liquid

• 1 cup pearl barley, rinsed and drained
• 1 1/2 lb Yukon Gold potatoes, peeled (optional) and cut into 1/2-inch dice (about 4 cups)
• 6 cups low-sodium vegetable broth
• 1 cup water

Finishing Touches

• 2 tbsp lemon juice (from 1 lemon)
• 1/3 cup chopped fresh parsley

Step-by-Step Instructions

Step 1: Prep the vegetables and rinse the barley

Dice the onion, carrots, and celery into small, even pieces so they soften at the same rate. Mince the garlic. Dice the potatoes into 1/2-inch cubes (keep them fairly uniform so they cook evenly).

Place the pearl barley in a fine-mesh strainer and rinse under cool running water for 20–30 seconds, then drain well. This helps remove excess starch and keeps the broth clearer.

Step 2: Sweat the aromatic vegetables

Set a 6-quart Dutch oven or heavy soup pot over medium heat. Add the olive oil and let it warm for about 30 seconds.

Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 8 minutes, until the onions are translucent and the vegetables start to soften.

Step 3: Bloom the garlic, tomato paste, and herbs

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t brown.

Stir in the tomato paste, dried thyme, crushed rosemary, bay leaves, kosher salt, and black pepper. Cook for 1 minute, stirring often, until the tomato paste darkens slightly and smells fragrant. This quick step builds a deeper, richer flavor in the finished stew.

Step 4: Toast the barley briefly

Add the rinsed, drained pearl barley to the pot. Stir for 30–60 seconds so the grains are coated in the seasoned oil and tomato paste. This tiny “toast” step adds a subtle nutty flavor.

Step 5: Add potatoes and simmer until tender

Add the diced potatoes, vegetable broth, and water. Stir well, scraping the bottom of the pot to loosen any flavorful bits.

Increase heat to high and bring the stew to a boil. Once boiling, reduce heat to maintain a gentle simmer (usually low to medium-low).

Simmer for 40–45 minutes, partially covered (lid slightly ajar), stirring every 10 minutes or so to prevent the barley from sticking. The stew is ready when the barley is pleasantly chewy and the potatoes are fork-tender.

Step 6: Finish with brightness and fresh herbs

Turn off the heat. Remove and discard the bay leaves.

Stir in the lemon juice and chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed. (If your broth is salty, you may not need more.)

Step 7: Rest, adjust thickness, and serve

Let the stew rest for 5 minutes before serving. Barley continues to absorb liquid as it sits, which slightly thickens the stew.

If you prefer it thinner, stir in an additional 1/2 to 1 cup hot water or broth just before serving. Serve hot in deep bowls.

Pro Tips

• Cut potatoes evenly: 1/2-inch pieces cook through at the same time the barley becomes tender.
• Keep it at a gentle simmer: A hard boil can break down the potatoes and make the barley shed more starch, turning the stew gluey.
• Stir occasionally: Barley can settle at the bottom of the pot. A quick stir every 10 minutes prevents sticking.
• Control thickness at the end: Barley absorbs liquid fast. Plan to add a splash of broth when reheating leftovers.
• Brighten right before serving: Lemon juice and parsley at the end keep the flavors lively and fresh.

Variations

• Mushroom-barley stew: Add 8 oz cremini mushrooms, sliced, when you add the onions. Cook until the mushrooms release and reabsorb their moisture, then proceed.
• Smoky comfort version: Add 1 tsp smoked paprika with the herbs in Step 3 for a deeper, campfire-like flavor.
• Greens at the finish: Stir in 3 cups chopped kale during the last 5 minutes of simmering (it will wilt and turn tender without overcooking).

Storage & Make-Ahead

Refrigerate: Cool completely, then store in an airtight container for up to 5 days. The stew will thicken as it sits; add a splash of broth or water when reheating.

Freeze: Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stove over medium-low heat until steaming hot (at least 165°F / 74°C).

Make-ahead tip: For the freshest texture, you can prep the vegetables up to 24 hours ahead (store them covered in the fridge), then cook the stew the next day.

Nutrition (per serving)

Approximate per serving (1/6 of recipe): 320 calories, 9 g protein, 8 g fat, 55 g carbohydrates, 10 g fiber, 650 mg sodium. (Values vary based on broth brand and exact potato size.)