1 lb. red-skinned potatoes, cut into 1/2-inch dice
1 1/2 c. sliced white mushrooms
3/4 c. pearl barley
1 (14.5-ounce) can diced tomatoes, undrained
2 Tbl. tomato paste (optional)
1 1/2 c. cooked or 1 (15.5-ounce) can white beans, rinsed
2 tsp. fresh minced dill weed or 1 tsp. dried
1 tsp. dried thyme
1/2 tsp. paprika
2 c. vegetables broth
1/2 c. dry white wine
1 large bay leaf
1/2 tsp. salt and 1/4 tsp. black pepper
Instructions
Pour the oil into a 4-quart slow cooker. Add the onion, carrots, celery, garlic, potatoes, mushrooms, and barley. Stir in the tomatoes with their juice, tomato paste, if using, white beans, dill weed, thyme, paprika, broth, and wine. Add the bay leaf, salt and pepper.
Put the lid on the slow cooker and cook on Low until the vegetables and barley are tender, about 8 hours. Remove and discard the bay leaf before serving. Serve hot.
Variation- For added flavor, instead of placing all the ingredients directly in the slow cooker, heat the oil in a large skillet over medium heat. Add the onion, carrots, and garlic. Cover and cook until softened, about 5 minutes, then add to the cooker and proceed with the recipe.
Originally Submitted
9/4/2012
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