Barley Stew with Leeks, Carrots, and Greens

Remember when it was 2011? What happened!? Last year went by in a hurry. Between three months in South America, moving to Montana, and rafting the Colorado River for the better part of a month, it was a jam packed year! We came home on Tuesday from a whirlwind vacation of friends and family, and now I feel like real life is setting in - after an entire year of incredible fun.

Real life here is going to be busy. Not only am I about to take on a lot of business responsibility and be busy at work, but I want to find time to ski and knit and read and COOK! Luckily, cooking rarely falls by the wayside. It will most likely be much less sugary than last month (I'm ridiculously burned out on sugar. When did that become possible?).

This soup was my first step to winter de-sugarized happiness. Warm, hearty enough to fill me up, but really freaking healthy and incredibly delicious! I've grown to love kale in the recent years (after never having eaten in during my childhood), and the rosemary gives the soup a perfect flavor. Match this with some delicious bread and you've got a great meal!

Barley Stew with Leeks, Carrots, and Greens

• Author: Bon Appetit
• Prep Time: 35 mins
• Cook Time: 40 mins
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x

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Description

A hearty and healthy stew that has deep, delicious, savory flavor that warms the body on brisk evenings.

 

 

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon olive oil
• 1 ½ cups chopped leeks (about 2 small stalks; white and pale green parts only)
• ¼ cup red onion, diced (about ½ of one small onion)
• 2 large carrots, sliced
• 2 garlic cloves, minced
• 2 ¼ teaspoons minced fresh rosemary
• 1 14.5-ounce can diced tomatoes in juice
• 1 cup pearl barley
• 4 cups (or more) vegetable broth
• 1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)

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Instructions

1. Soak pearl barley in warm water for 30 minutes prior to beginning the rest of the recipe.
2. Heat oil in a large pot, then add leeks and onions. Cook until softening, about 5 minutes.
3. Add carrots, garlic, and rosemary. Cook until carrots are softening, about 7 minutes.
4. Add tomatoes and juice, cook for one minute.
5. Add the drained barley and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. Add kale, and stir until wilted. Add as much more broth as you desire, then simmer another 10 minutes.

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