Veggie Barley Bowl (Print Version)
# Ingredients:
01 -
1 large potato (3/4 lb).
02 -
1 cup barley.
03 -
2 tablespoons olive oil.
04 -
1 medium yellow onion.
05 -
6 cups vegetable stock.
06 -
1 tablespoon fresh lemon juice.
07 -
Black pepper to taste.
08 -
1 cup frozen peas.
09 -
1/2 cup frozen corn.
10 -
4 carrots (1/2 lb).
11 -
2 garlic cloves.
12 -
1 can (28 oz) crushed tomatoes.
13 -
1 cup frozen green beans.
14 -
1/2 teaspoon oregano.
15 -
1/2 teaspoon basil.
16 -
Some fresh parsley if you like.
# Instructions:
01 -
Dice up the onion and garlic. Toss them in a big pot with the oil over medium heat. Let it cook for 5 minutes, stirring now and then, until softened.
02 -
Chop the carrots and add them to the pot. Stir in the canned tomatoes, barley, oregano, basil, a bit of pepper, and the veggie stock.
03 -
Give everything a good mix. Cover the pot and turn up the heat until it boils. Lower to medium-low heat and let it simmer for about 30 minutes, stirring occasionally.
04 -
Cut the potato into bite-sized cubes and toss them into the pot after 30 minutes. Let it cook another 10 minutes, or until the potatoes are soft.
05 -
Throw in your frozen green beans, peas, and corn. Cook for another 5 minutes, just until they're warmed through.
06 -
Stir in the lemon juice, taste test, and add a pinch of salt if needed. Sprinkle some parsley on top if you're feeling fancy.
# Notes:
01 -
Perfect for prepping ahead of time.
02 -
Works great for freezing.
03 -
Feel free to swap in other veggies.