Page 46 - Vegan

Dinner

Amazing Veggie Stew

There is a lot going on in this dish but the barley is the star of the show. It’s chewy texture and the
nutty flavour goes so well with the rest of the ingredients. I never thought I would say it, but, I love
barley.

INGREDIENTS

• 4 large potatoes, chopped Makes 4 servings
• 4 large carrots, chopped
• 1 yellow onion, chopped 674 calories per serving
• 4 celery stalks, chopped
• 4 cloves of garlic, minced Macros per serving:
• 1 tbsp fresh or dried thyme 25g Protein 143g Carbs 2g Fat
• 1 tbsp rosemary
• 1 tbsp garlic powder METHOD
• 1 tbsp onion powder 1. Saute chopped potatoes, carrots, onion, celery,
• 4 bay leafs
• 1 tsp ginger powder garlic with the herbs and spices. Use 1-2 tsp
• cups ( . liters) of vegetable broth vegetable broth to help saute if needed. Saute
until the veggies are soft.
• 1 cup (200g) of uncooked pearl barley
• 3 cups (2 cans) of beans - we like to use 2. Add vegetable broth and simmer for 20 minutes.
3. Remove 4 cups of cooked soup and blend in a
white beans or pinto beans (as pictured)
• 1 cup (165g) frozen corn high speed blender. Add back into the soup.
• 1 cup (160g) frozen peas 4. Bring soup to a simmer and pearl barley, beans,
and frozen corn and peas. Simmer for an additional
20 minutes or until barley is cooked through.
Remove from heat and serve immediately or let
cool and store in the fridge.

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