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So the electricity might go out….Barley Stew

February 8, 2010

Because I sometimes cook as if we were a house of 10, I prepared for the snowstorm as any sane person in a commune would, I made a giant batch of Barley stew. Edible cold, this stuff is packed with all the nutrients you would need if a snowpocolypse comes your way. Plus, it is made of regular pantry ingredients. When cooking this, keep in mind that I make enough to eat, have for lunch, and still store the leftovers in the freezer.

Barley Stew


  • 2 tb of olive oil
  • 1 onion chopped
  • 2 cups of barley
  • 3 box containers of veggie broth, low sodium
  • 2 cans of garbanzo beans
  • 1 package of frozen spinach
  • 1 can of diced tomatoes (the larger size)
  • 1-2 tb of herbs de provence
  • 2 bay leaves

1. Saute the onions in olive oil in your stockpot, until they are translucent.
2. Add the rest of your ingredients
3. Let simmer on low for at least one hour, and stir occasionally.
4. Serve with Romano on top, if you like.

I know. Very complicated. If you want this to be less stew-like and more meal-like, let the mixture continue to simmer until the barley absorbs all the liquid. That is what I did this time, and it will be easy to defrost later. I portion this off into small containers for work because it is a fast, but filling, meal, and teachers don’t get lunchtime.


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