Tomato Barley Stew Recipe

Name: Tomato Barley Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 1 cup uncooked barley; 2 tablespoons oil; 1 cup chopped onion; 4 large garlic cloves, minced; ¾ cup coarsely chopped carrot; 1 teaspoon basil; ½ teaspoon tarragon; 2 cups chopped broccoli (bite size pieces); 1 (28 ounce) canwhole tomatoes with juice, chopped; 2 cups tomato juice (V-8 works great); ½ teaspoon salt; black pepper (use lots!!)

Servings: persons

6 cups water
1 cup uncooked barley
2 tablespoons oil
1 cup chopped onion
4 large garlic cloves, minced
¾ cup coarsely chopped carrot
1 teaspoon basil
½ teaspoon tarragon
2 cups chopped broccoli (bite size pieces)
1 (28 ounce) canwhole tomatoes with juice, chopped
2 cups tomato juice (V-8 works great)
½ teaspoon salt
black pepper (use lots!!)

1
In a soup pot, bring water to a boil.
2
Add barley, lower heat to a simmer, cover and cook until barley is tender.
3
Add oil to frying pan and set over medium heat.
4
When the oil is hot, add the onions, garlic, carrot, basil and tarragon.
5
When the onions are lightly browned, add the veggies, with the canned tomatoes to the broccoli.
6
Add the tomato juice.
7
Cook 30 min more, covered, stirring occasionally.
8
Add salt and pepper to taste.
9
Serve hot.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 cups water, 1 cup uncooked barley, 2 tablespoons oil, 1 cup chopped onion, and more.

Yes, Tomato Barley Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Barley Stew

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