Vegetable stew with pearl barley is a comforting, warming winter stew or thick soup. Packed with root vegetables and barley, this healthy vegan stew is easy to make and budget-friendly.
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What you'll love about the recipe
- Vegetable stew with pearl barley is a delicious and easy winter meal
- A large bowl of this filling and nutritious pearl barley stew has just 177 calories It's low in saturated fat and high in fibre. And this healthy stew (or thick soup) has 5 different veggies
- This vegan stew recipe is dairy free. But the starch in the barley helps to make a delicious creamy sauce
- Suitable for cooking on the stovetop or in a slow cooker, this barley soup is budget friendly
Ingredients
Olive oil, or another healthy cooking oil
Onion - just a standard brown onion, although if you've only got a red onion, you could use that
Garlic - I prefer to use fresh cloves of garlic rather than a paste or powder
Root vegetables. You can choose whatever selection you prefer. I used 400g of swede, 300g of carrots and 300g of leeks. You could also use turnip, celeriac or sweet potatoes.
You can often get mixed packs of root vegetables in the supermarket for soups and stews which are ideal for this vegetable stew with pearl barley .
Although not technically a root veg, you could also use butternut squash.
Celery. Often used in conjunction with onion and carrot, celery adds flavour without being too dominant.
Vegetable stock. I used one stock cube with 1.5 litres of water which is less than recommended on the pack, but I find that this proportion prevents the stock from being too salty.
You could also use a good homemade vegetable stock.
Worcestershire sauce adds seasoning. I also added ground pepper.
Pearl barley. This is widely available in UK supermarkets alongside the pulses and grains. It has a delicious slightly chewy texture and mild, nutty flavour.
Although pearl barley is not a wholegrain, it is still a good source of fibre and nutrients. It's a healthier option than orzo which is usually made from white flour.
Note that barley contains gluten. For a similar recipe made with brown rice, try this chunky vegetable soup.
Herbs. Fresh rosemary or thyme are ideal and add a great flavour. If you don't have fresh herbs, add a teaspoon of dried herbs. You can also add a handful of chopped parsley at the end of the cooking time if liked.
How to make vegetable stew with pearl barley
Peel and chop the onion, and peel and very finely chop, mash or grate the garlic.
Heat a large pan over a medium heat and add the olive oil. Fry the onions for 5 minutes until lightly golden. Add the garlic to the pan for the last minute.
Wash the celery and root vegetables. Then cut into small dice approximately 7mm or a little over a quarter of an inch. Try to keep the pieces a similar size so that they cook through evenly.
Chop the herbs, and rinse the pearl barley in a sieve under the tap.
Add the vegetables to the pan. Add the pearl barley, Worcestershire sauce, herbs and stock. Season to taste with ground pepper.
Bring the stew up to the boil and simmer gently for 45 minutes.
How to make pearl barley stew in a slow cooker
If it's more convenient, you can also make vegetable stew with pearl barley in a slow cooker (crockpot).
Fry the onions and prepare the vegetables, herbs and pearl barley as above.
Add all of the ingredients to the slow cooker. Stir to mix, then cook on high for 3 hours or low for 6 hours.
Recipe tips
- If you want to add extra protein to this vegetable and barley stew, add a can of drained white beans or lentils towards the end of the cooking time
- For a darker, more meaty flavoured stew, add 100g of mushrooms to the stew along with the vegetables
- For non-vegans, you might also like this Scotch broth with barley and lamb.
Serving and storage
This hearty vegetable stew is a meal by itself! However, you could also add some greens on the side, and maybe a wholemeal flatbread to mop up the juices.
For an even heartier meal, serve with these herb dumplings on top of the stew.
Meat eaters could serve alongside sausages or grilled chicken.
Vegetable stew with pearl barley is great for meal prep and can be stored in the fridge for up to 3 days. It will thicken further as it cools, so add a little extra vegetable stock or water when you reheat it.
Frequently asked questions
No, pearl barley does not need to be soaked before cooking. However, I like to give it a quick rinse in a sieve under running water.
No, barley contains gluten and is not suitable for coeliacs. For a similar recipe made with brown rice as a substitute for barley, try this chunky vegetable stew.
Yes, pearl barley will help to thicken a stew. It also give a lovely creamy texture in addition to a mild nutty flavour.
Other hearty soups and stews
If you like this barley soup recipe, why not try some of these other hearty vegetarian soups and stews?
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Recipe
Vegetable Stew with Pearl Barley
Equipment
- large pan or slow cooker
Ingredients
- 1 tablespoon olive oil
- 1 onion
- 2 cloves garlic
- 2 sticks celery
- 1 kg mixed root vegetables
- 1.5 litres vegetable stock
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped herbs rosemary, thyme or bouquet garnis
- 120 g pearl barley
Instructions
- Peel and finely chop the onion and garlic.1 onion, 2 cloves garlic
- Heat a large pan on a medium heat. Add the olive oil and fry the onion for 5 minutes until golden. Add the garlic for the last minute of the cooking time.1 tablespoon olive oil
- Meanwhile, wash and chop the celery and root vegetables. Cut all the veggies into cubes about 0.7cm (slightly bigger than ¼ inch).2 sticks celery, 1 kg mixed root vegetables
- Chop the herbs and remove any large stems. Rinse the pearl barley in a sieve under the tap.1 tablespoon chopped herbs, 120 g pearl barley
- Add the celery and root vegetables to the pan. Add the pearl barley, vegetable stock, herbs and Worcestershire sauce, along with a pinch of ground pepper.1.5 litres vegetable stock, 1 teaspoon Worcestershire sauce
- Cover the pan and bring up to a boil. Simmer gently for 45 minutes until all the veggies are soft to the point of a knife.
Slow cooker instructions
- Add the sauteed onion, prepared vegetables and remaining ingredients to the slow cooker.
- Cook on high for 3 hours or low for 6 hours.
Notes
- Use whichever root vegetables you prefer. I used 400g of swede, 300g of carrots and 300g of leeks. You could also use turnips, parsnips, celeriac, sweet potatoes or butternut squash.
- Cut the vegetables as neatly as possible so they cook evenly.
- If you don't have Worcestershire sauce, use a teaspoon of yeast extract.
- If you want to add extra protein to this vegetable and barley stew, add a can of drained white beans or lentils towards the end of the cooking time.
- For a darker, more meaty-flavoured stew, add 100g of mushrooms to the stew along with the vegetables
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
Lucy says
This stew tasted so good...thank you Wendy! Even though the swede and carrots were on the crunchy side..... I should have cut them all the same size as you suggested! I also added cannellini beans. I made it in the slow cooker. I shall make this again.😁
Wendy Faulkner says
Thank you Lucy, I'm glad you enjoyed it. I've made a second batch to freeze; I find it great for a quick & warming lunch:)