Craving a meal that’s both incredibly hearty and ridiculously easy? Welcome to your new favorite weeknight dinner! This Slow Cooker Vegetable Barley Stew is the ultimate ‘set it and forget it’ recipe. We’re talking tender barley, vibrant summer squash, and a rich tomato broth, all simmered to perfection without you having to lift a finger. It’s a warm, comforting bowl of goodness that’s packed with fiber and flavor. Just 20 minutes of prep yields a delicious meal for the whole family. Let’s get cooking!
Ingredients
• Nonstick cooking spray
• 1 can (28 oz / 794g) diced tomatoes, undrained
• 2 medium zucchini, halved lengthwise and cut into 1-inch pieces
• 2 medium yellow summer squash, halved lengthwise and cut into 1-inch pieces
• 1 2/3 cups (330g) regular barley
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon coarsely ground black pepper
• 1 cup (240ml) vegetable broth
• 1 1/2 cups (210g) frozen Italian green beans
• 1/4 cup (1 oz / 28g) crumbled feta cheese
Instructions
1. Lightly coat the inside of a 3.5-quart or 4-quart slow cooker with nonstick cooking spray.
2. In the prepared cooker, combine the undrained tomatoes, zucchini, yellow squash, barley, tomato paste, garlic, oregano, and pepper.
3. Pour the vegetable broth over the mixture and stir gently to combine.
4. Cover and cook on the low-heat setting for 6 to 8 hours or on the high-heat setting for 3 to 4 hours, until the barley is tender.
5. Stir in the frozen green beans. Cover and let the stew stand for 10 minutes to allow the beans to heat through.
6. Ladle into bowls and sprinkle each serving with crumbled feta cheese before enjoying.
Nutritional Information
• Per Serving
• Calories: 264
• Total Fat: 3 g
• Saturated Fat: 1 g
• Cholesterol: 6 mg
• Sodium: 502 mg
• Carbohydrates: 52 g
• Fiber: 14 g
• Protein: 11 g
Pro Tips
• For a firmer vegetable texture, add the zucchini and yellow squash during the last 45 to 60 minutes of cooking time.
• To make this recipe fully vegan, simply substitute the feta cheese with a dairy-free feta-style crumble.
• Boost the protein by stirring in a can of rinsed and drained chickpeas or cannellini beans along with the green beans.
• Brighten the flavor by stirring in a handful of fresh chopped parsley or basil just before serving.
FAQ
Q: How can I add more protein to this vegetable stew
A: To easily boost the protein, stir in a can of rinsed and drained chickpeas or cannellini beans during the last 10 minutes of cooking, along with the green beans. Each serving already provides 11 grams of protein from the barley and feta.
Q: Is this slow cooker barley stew vegan
A: The base stew is completely vegan. To make the entire dish vegan, simply substitute the dairy-based feta cheese with a plant-based feta-style crumble or leave it out entirely for a delicious meal.
Q: Can I use different vegetables in this stew
A: Absolutely! This recipe is very versatile. You can swap the zucchini and summer squash with other hearty vegetables like diced carrots, celery, mushrooms, or sweet potatoes. Add them at the beginning of the cooking process to ensure they become tender.
Q: How should I store and reheat leftovers
A: Store any leftover stew in an airtight container in the refrigerator for up to 4 days. The barley will absorb more liquid as it sits, so you may want to add a splash of vegetable broth or water when reheating on the stovetop or in the microwave.
