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1 medium carrot, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 T olive oil
about 20 small mushrooms, chopped (I used a variety of mushrooms, baby bellas, chanterelles, oyster, shiitake and button)**
1 c pearl barley
½ cup soaked/cooked or canned great northern beans
2 t cumin
Tabasco (optional)
1 T soy sauce
3-4 c vegetable stock


Heat oil over medium heat, sauté carrot, onion, garlic, and peppers until onions are translucent. (If you are watching the amount of oil you use, just water sauté the veggies). Add mushrooms and sauté until tender. Add remaining ingredients and simmer until barley is tender, 20-30 minutes. Serve. You’re going to love this stewp!

**If you use dried mushrooms, make sure you rehydrate them before putting them into the stewp. Fresh mushrooms work best, so just use what you can get!

Comforting Mushroom Barley Stew