Tag Archives: Barley

Weekend vegetable stew

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For DR-Dad’s birthday, we went a silent retreat. Luckily, he wasn’t offended that I volunteered to spend time with him as long as he didn’t talk. (Kidding!)

We really did go on a silent retreat though. It was only one day, thankfully, because DR-Dad doesn’t exactly have a career as a monk ahead of him. At one point, he ran around the room shouting “I just LOVE these socks!!!” Yep, that happened. At a silent retreat. Anyone who hadn’t grown up with this man might have been embarrassed.

One great thing came out of the retreat though (besides quality time, of course). This stew. It was served at lunch, and the woman who ran the retreat was kind enough to give me the recipe. It is the perfect fall sunday dinner. I’m packing up the leftovers now for lunch.

Weekend Vegetable Stew, adapted from Veggiyana Cookbook

-8 cups vegetable broth
-2 cups water
-1/2 cup pearled barley
-1/2 yellow split peas
-1/4 cup white beans (I used baby lima beans)
-1/2 cup dried mushrooms (I used shitake, but any will work!)
-1 T thyme
-1 t cumin
-1/2 t coriander
-1 t marjoram
-2 t salt, divided
-1 T celery seeds
-1 bay leaf
-3 medium carrots
-1 onion
-2 roma tomatoes
-1 cup frozen corn kernels
-1 cup frozen peas
-6 kale and/or swiss chard leaves (I used a combination)
-1/2 cup canned pumpkin
-1/4 t paprika
-1/2 t pepper

Bulk aisle goodies:
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Dry goods:
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Veggies:
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In a big ol’ pot, add your water and broth, split peas, barley, beans, mushrooms, thyme, cumin, coriander, marjoram, 1 t salt, celery seeds, and bay leaf. Bring to a boil and then reduce heat to medium. Cover and cook for an hour.
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While you wait, slice your carrots and dice the onion and tomato:
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Add the carrots, onion and tomato to the pot. Cover and cook  for another 10 minutes.
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Remove the stems of the kale/chard and tear into pieces.
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Add the corn, peas, kale/chard, pumpkin, paprika and 1 t salt. Cover and cook  for another 10 minutes.
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Serve with some crusty bread! Pray that your dad doesn’t have any more antics up his sleeve.
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