A comforting and nutritious barley and vegetable stew, perfect for chilly evenings.
Rinse the barley under cold water and set aside.
Rinsing the barley removes excess starch and ensures a cleaner flavor.
In a saucepan, combine the barley with 3 cups of water and bring to a boil. Reduce heat, cover, and simmer for 45 minutes or until tender.
Check the barley occasionally to ensure it doesn't stick to the pan.
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
Stir frequently to prevent the vegetables from browning too much.
Add the mushrooms, zucchini, and diced tomatoes to the pot. Cook for another 5 minutes.
Use fresh, ripe tomatoes for the best flavor.
Pour in 4 cups of water or vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add a bay leaf or thyme sprig for additional flavor.
Stir in the cooked barley and spinach. Simmer for another 5 minutes.
Add the spinach at the end to retain its vibrant color and nutrients.
Season with salt to taste. Serve hot, garnished with fresh parsley.
Serve with a slice of crusty bread for a complete meal.
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