This recipe can be used as either a soup or a stew. Either way, it is delicious.

It is a great vegetarian meal with a wonderful flavor and a unique texture. It is filled with a combination of healthy veggies, tasty beans, and hearty barley.

I did make a few changes to the original recipe. I used chicken broth instead of water. I also added salt and pepper, which was not included in the original recipe. As always, I added two additional optional cloves of garlic.

You can also include some parmesan cheese and serve it with a crusty bread. And, FYI, it freezes well too! 

This is a satisfying, savory and luscious recipe. It will be on my ”make again” list. It is adapted from allrecipescom.

Ingredients for White bean, Spinach and Barley Stew

1 cup uncooked pearl barley
3 cups chicken broth
1 tsp. olive oil
1 cup chopped yellow onion
2 cloves garlic, minced
1/2 tsp. fresh rosemary
3/4 cup fresh mushrooms
1 cup chopped yellow bell pepper
2 tbsp. white wine
1 (15.5 ounce) can white beans, drained and rinsed
1 (14.5 ounce) can Italian diced tomatoes
2 cups fresh spinach
1- 1 1/2 tsp. of salt to taste
1/2 tsp. of pepper
1 pinch red pepper flakes

Bring the barley and broth to a boil in a pot. Cover, reduce heat to low, and simmer for 30 minutes, or until tender.

Heat the olive oil in a large pot over medium heat and cook the onion and garlic until tender.

Season with the rosemary.

Mix in the mushrooms, yellow bell pepper and wine into the pot and cook for 5 minutes. 

Stir in the cooked barley, beans, tomatoes and spinach.

(If stew is really thick, add more chicken broth as needed).

Season with the red pepper flakes.

Continue cooking 10 minutes, or until spinach is wilted.

Ready to eat and enjoy!

It’s that simple!