Hearty Bean and Barley Stew

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Carrots

2 medium, diced

Celery

2 stalks, diced

Garlic

3 cloves, minced

Vegetable broth

4 cups

Barley

1 cup, rinsed

Canned beans (your choice: kidney, black, or cannellini)

2 cans (15 ounces each), drained and rinsed

Salt

to taste

Black pepper

to taste

Fresh parsley (optional for garnish)

2 tablespoons, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the diced onion, carrots, and celery. Sauté for about 10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. Stir in the minced garlic and cook for an additional 1-2 minutes, ensuring it does not burn.
4. Pour in the vegetable broth and add the rinsed barley. Increase the heat and bring the mixture to a boil.
5. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally.
6. After 30 minutes, add the drained and rinsed beans to the pot. Stir well and continue to simmer for another 15 minutes, or until the barley is tender and the stew has thickened.
7. Season with salt and pepper to taste before serving.
8. Ladle the stew into bowls and garnish with fresh parsley if desired.