
Most people are familiar with beef and barley soup, but this variation will convert the most devoted carnivores. Ginger gives this stew a subtle kick without overpowering the palate. Toasting the barley before cooking gives the stew depth along with complementing the allspice. The vegetarian stew is made even heartier with the addition of beans and sweet potato, which will keep you feeling full for hours.
If you can find quick-cooking barley, you can add them at the same time as the sweet potato for an even faster meal. If you don’t have all the spices on hand or want to work with just one blend, you can sub in about a tablespoon of Ras El Hanout or Baharat spice blend.
Did you try making this? Let us know how it went in the comments!
Ingredients
- 3 Tbsp.
extra-virgin olive oil, divided
- 1 cup
pearl barley
- 1
bunch Swiss chard, stems and leaves separated, finely chopped
- 1
large yellow onion, chopped
- 1
bulb fennel, fronds removed, ends trimmed, cored, coarsely chopped
- 3
cloves garlic, chopped
Kosher salt
Freshly ground black pepper
- 3 Tbsp.
tomato paste
- 2 tsp.
ground coriander
- 2 tsp.
ground cumin
- 1 tsp.
allspice
- 1 tsp.
ground ginger
- 10 cups
low-sodium vegetable broth
- 2
bay leaves (optional)
- 2
sweet potatoes, peeled, cut into 1" pieces
- 1
(15-oz.) can low-sodium kidney beans, drained, rinsed
- 1 1/2 tsp.
apple cider vinegar
- 1 1/2 tsp.
sugar
- 1 cup
chopped fresh dill, divided
- 1 cup
chopped fresh mint, divided
Directions
- Step 1In a large pot over medium-high heat, heat 1 tbsp. oil. Add barley and cook, stirring occasionally, until toasted and fragrant, about 5 minutes. Transfer barley to a small bowl.
- Step 2In same pot over medium heat, heat remaining 2 tbsp. oil. Add chard stems, onion, fennel, and garlic; season with salt and pepper. Cook, stirring occasionally, until just softened, about 5 minutes. Add tomato paste and cook, stirring frequently, until brick red, about 1 minute. Add coriander, cumin, allspice, and ginger. Cook, stirring, until tomato paste is caramelized and spices are fragrant, 3 to 5 minutes.
- Step 3Add broth, bay leaves (if using), and 1 tbsp. salt; cover and bring to a boil. Add barley, reduce to a simmer, and cook 15 minutes. Add potatoes and cook, stirring occasionally, until barley and potatoes are tender, 12 to 15 minutes.
- Step 4Add chard leaves, beans, vinegar, and sugar. Cook, stirring frequently, until chard leaves are wilted and beans are warmed through, about 2 minutes. Stir in 1/2 c. dill and 1/2 c. mint; season with salt and pepper. Discard bay leaves (if using).
- Step 5Divide stew among bowls and top with remaining 1/2 c. dill and 1/2 c. mint.