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Slow Cooker Vegetable Barley Stew – vegetarian recipe
Stav Kogan

Slow Cooker Vegetable Barley Stew

A hearty and easy 'set it and forget it' slow cooker stew with tender barley, vibrant summer squash, and a rich tomato broth. Packed with fiber and flavor, it's the perfect weeknight dinner.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 serving
Calories: 264
Ingredients Method Nutrition

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 / 11.6 oz) regular barley
  • 2 tablespoons (30 ml / 1 fl oz) tomato paste
  • 3 cloves garlic, minced
  • 1 teaspoon (5 ml / 0.2 fl oz) dried oregano, crushed
  • 1/2 teaspoon (10 ml / 0.3 fl oz) coarsely ground black pepper
  • 1 cup (240ml) vegetable broth
  • 1 1/2 cups (210g / 7.4 oz) frozen Italian green beans
  • 1/4 cup (1 oz / 28g) crumbled feta cheese
  • 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.

Method
 

  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.
  6. Cover and let the stew stand for 10 minutes to allow the beans to heat through.
  7. Ladle into bowls and sprinkle each serving with crumbled feta cheese before enjoying.

Nutrition

Calories: 264kcalCarbohydrates: 52gProtein: 11gFat: 3g

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