Description
A hearty and filling stew made with root vegetables, barley, and herbs, perfect for meatless dinners on cool weeknights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 potatoes, diced
- 1 cup parsnips, diced
- 1 cup celery, chopped
- 4 cups vegetable broth
- 1 cup cooked barley or quinoa
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent.
- Add carrots, potatoes, parsnips, and celery; cook for about 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Stir in cooked barley/quinoa, thyme, rosemary, salt, and pepper.
- Reduce heat and let simmer for 20-25 minutes, until vegetables are tender.
- Adjust seasoning as needed and serve hot, garnished with fresh parsley.
Notes
Serve the stew in deep bowls with bread on the side. This stew is flexible for meal prep and works well in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg