ForkmadeLunchDish
Mushroom Barley Vegetable Stew
A vegan stew with mushrooms, pearled barley, carrots, celery, tomatoes, thyme, and vegetable broth.
Author: ForkmadeUpdated: 10/4/2026No ratings yet
Ingredients
2 tbsp olive oil
1 yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
12 oz mushrooms, sliced
3 garlic cloves, chopped
1 tbsp tomato paste
3/4 cup pearled barley
1 can diced tomatoes
5 cups vegetable broth
1 tsp thyme leaves
2 cups chopped kale
Kosher salt
Black pepper
Instructions
Step 1
Heat the olive oil in a pot and cook the onion, carrots, celery, mushrooms, salt, and pepper until the mushrooms release their liquid and brown.
Step 2
Add the garlic, tomato paste, and thyme and stir for 1 minute.
Step 3
Stir in the barley, diced tomatoes, and vegetable broth.
Step 4
Simmer until the barley is tender.
Step 5
Fold in the kale and cook until wilted.
Step 6
Adjust seasoning before serving.
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Average rating
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Servings
6
Timing
60 min
Meal type
Lunch
Recipe level
Dish
Visibility
public
Dietary tags
Dairy-freeEgg-freePeanut-freeVeganVegetarian