Vegetable Barley Stew with Vegan Sour Cream
This hearty stew features mushrooms, kale, and chewy barley packed into a rich broth, with a dollop of vegan sour cream for even more richness and depth of flavor.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
6 3 oz
Celery (Organic)
4 2 oz
Cremini mushrooms
10 5 oz
Kale (Organic)
6 3 oz
Thyme
.25 0.13 oz
Parsley (Organic)
.25 0.13 oz
Protein & more
Barley
1 0.5 cup
Bay leaf
1 0.5 Whole
Vegan sour cream
4 2 tablespoon
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
2 1 tablespoon
Spice mix
Vegan broth seasoning
Balsamic vinegar
1 0.5 tablespoon
Tamari
1 0.5 tablespoon
Smoked paprika
2 1 teaspoon
Vegan worcestershire
1 0.5 tablespoon
Prep ahead (optional)
a. Slice out kale stem and ¼” dice; chop leaves bite-sized. b. Chop carrots into ¼” coins, half-moons, or dice. c. Slice celery in half lengthwise, then ¼” dice. d. ¼” dice yellow onion. e. Cut cremini mushrooms into ¼”-thick slices. f. Rough chop parsley. g. Mince garlic.
Instructions
1
Cook soup:
a. Place barley in colander and rinse with cold water. Set aside.
b. In large saucepan over medium-high heat, add 1 tbsp olive oil.
c. Add ½ yellow onion (¼” dice), garlic (mince), celery (slice in half lengthwise, ¼” dice), curly kale stems (¼” dice), carrots (¼” coins, half-moons, or dice), ½ tsp salt, and thyme sprigs (leave whole); cook until vegetables begin to soften, about 3 minutes.
d. Add cremini mushrooms (¼” slice); cook until caramelized, about 2 minutes.
e. Add vegan broth seasoning and stir to deglaze, picking up yummy bits cooked onto bottom of pan.
f. Add 5 cups water (2½ cups for 2-person portion); stir to combine.
g. Add rinsed barley + bay leaf; bring to a simmer then reduce heat to medium and cook until barley is almost tender, about 20 minutes.
h. Stir in curly kale leaves (chop bite-sized); cook until tender, another 5 minutes or until barley loses its bite.
2
Serve:
a. Divide stew among bowls.
b. Top with a dollop of vegan sour cream and garnish with Italian parsley (rough chop). Enjoy.
Chef's notes
If you plan for leftovers, we recommend cooking the barley separately and adding it as you prepare leftover bowls. When pastas and grains are stored in soup, they tend to get over-puffy and broth-logged, which is less delicious.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX