Thursday, October 24, 2013

Barley Stew with Roasted Brussels Sprouts and Sweet Potatoes

A while ago I bought a soup mix that was composed of black beans, black-eyed peas, and barley. There wasn't enough barley in it for my taste. But this recipe is based on the recipe that came with the soup mix. (It featured butternut squash and roasted corn.)


  • about 4 Tbsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 cup barley
  • 14 oz can tomatoes (I used a can of seasoned stewed tomatoes)
  • 1 lb. sweet potatoes, cut into large bite-size cubes
  • 1 lb. brussels sprouts, cleaned, stems cut off
  • 1-2 bay leaves
  • 1 tsp thyme
  • 1 tsp oregano
  • salt and pepper to taste
  • Protein source: when I make this dish again I think I'll just use black-eyed peas. Meat-eaters would no doubt enjoy some kind of meat in it.


  1. Preheat oven to 375°.
  2. Put the sweet potatoes and brussels sprouts in a large bowl, drizzle with oil and toss to coat.
  3. Spread them out on an oiled baking sheet, sprinkle with salt, and roast for about 30 minutes.
  4. Meanwhile, heat some oil in a large pot and sautée the onion until caramelized. Add the garlic and spices once the onion starts to brown.
  5. Add the barley, beans, tomatoes and enough water to fill the pot about halfway. Bring to a boil and simmer for 30-40 minutes. (You can use broth instead of water if you like.)
  6. Now add the roasted vegetables and simmer for another 30 minutes or so. Check the seasonings. I think a little soy sauce rounds out the flavor nicely.
If you had some celery sitting around you could add celery. Also, barley soaks up a lot of water as it cools. You might choose to add some extra water. And then add some more salt, because water dilutes the flavor of the soup.

Anyway. This is very tasty.

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