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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


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




  • 1 tablespoon olive oil
  • 1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
  • 1/4 cup red onion, diced (about 1/2 of one small onion)
  • 2 large carrots, sliced
  • 2 garlic cloves, minced
  • 2 1/4 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)


  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.