Vegetable Barley Stew
This hearty stew features mushrooms, kale, and chewy barley packed into a rich broth, with a dollop of local Greek yogurt 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
Greek Yogurt
4 2 tablespoon
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
1 0.5 tablespoon
Spice mix
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 + bay leaf in colander and rinse with cold water. Set aside.
b. In large saucepan or dutch oven over medium-high heat, add 1 tbsp olive oil.
c. Add ½ yellow onion (¼” dice), garlic (mince), celery (slice in half lengthwise, then ¼” dice), curly kale stems (¼” dice), carrots (¼” coins, half-moons, or dice), ½ tsp salt, and thyme (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 broth seasoning and stir to deglaze, picking up yummy bits cooked onto bottom of pan.
f. Add 5 cups water (2½ cups water 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 vegetables and barley are 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 Greek yogurt and garnish with Italian parsley (rough chop).
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