Sweet & Sour Barley-Bean Stew

1 Review
From: EatingWell Magazine March/April 1997

Honey adds a touch of sweetness to this vegetarian barley soup. Make it a meal: Crisp, sesame-seeded Lavash crackers and a cucumber salad with yogurt would complete this savory vegetarian dinner.

Ingredients 4 servings

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  • 2/3 cup pearl barley
  • 1 large eggplant, cut into 1-inch cubes
  • 1 tablespoon kosher salt
  • 2 teaspoons extra-virgin olive oil
  • 1 onion, slivered
  • 1 clove garlic, minced
  • 1 15-ounce can crushed tomatoes
  • 4 tablespoons finely chopped fresh basil, divided, plus whole leaves for garnish
  • 1/4 cup lemon juice
  • 3 tablespoons mild honey
  • 1 15-ounce can cannellini beans, rinsed
  • Freshly ground pepper, to taste

Preparation

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  • Ready In

  1. Cook barley in a large saucepan of boiling salted water until just tender, 30 to 35 minutes. Drain and rinse under cold water.
  2. Meanwhile, place eggplant in a large colander and sprinkle with salt. Let stand for 30 minutes. Rinse with cold water and squeeze firmly to remove excess moisture.
  3. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and saute until beginning to color, about 6 to 8 minutes. Stir in prepared eggplant, tomatoes, 2 tablespoons basil, lemon juice and honey. Cover, reduce heat to low and simmer until the eggplant is tender, 10 to 15 minutes.
  4. Stir in reserved barley and beans and heat for 2 minutes. Season with salt and pepper and stir in remaining 2 tablespoons chopped basil. Serve hot, garnished with whole basil leaves.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.

Nutrition information

  • Per serving: 331 calories; 3 g fat(1 g sat); 17 g fiber; 72 g carbohydrates; 11 g protein; 62 mcg folate; 0 mg cholesterol; 24 g sugars; 0 g added sugars; 409 IU vitamin A; 22 mg vitamin C; 73 mg calcium; 3 mg iron; 687 mg sodium; 794 mg potassium
  • Carbohydrate Servings: 4
  • Exchanges: 2 1/2 starch, 2 vegetable, 1 lean meat

Reviews 1

October 24, 2010
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By: EatingWell User
Have been making this for the last 13 years and still love it. I've successfully substituted wheat berries for barley, as well as different beans and chickpeas. Can't imagine not having some of this "old friend" available in the freezer!