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Hearty Autumn Vegetable and Barley Stew

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Nutrition

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 cups butternut squash, peeled and diced
  • 2 cups carrots, sliced
  • 1 cup pearl barley
  • 8 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 cup frozen peas

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
  2. Add the butternut squash and carrots to the pot, cooking for another 3 minutes.
  3. Stir in the barley, vegetable broth, salt, pepper, and thyme. Bring to a boil.
  4. Reduce the heat to low, cover, and let simmer for 25 minutes until barley is tender.
  5. Add the frozen peas and cook for an additional 5 minutes, until the peas are heated through.
  6. Serve hot, garnished with fresh herbs if desired.

Nutrition

Calories: 280kcalCarbohydrates: 54gProtein: 7gFat: 5g

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