This stew is great on a cold day. The barley turns this into a healthy comfort food option. If you’d rather a more soup like consistency, add more water.
My 1 year old nephew loves this!
- olive oil
- 1 onion, sliced
- 4 cloves
- 2 bay leaves
- 2 cloves garlic, crushed
- 2 zuccini, diced
- 1 cup kidney (or cannellini) beans, pre-soaked for at least 4 hours
- 2 tins chopped tomatoes
- 1 jar passata
- 1/2 cup soup mix, pre-soaked for at least 4 hours
- 1/2 cup barley
- 4 carrots, chopped
- 5 sticks celery chopped
- 1 cup chicken-style (vegan) stock
- 1 vegetarian stock cube, dissolved
Make sure your kidney or cannellini beans are presoaked for at least 4 hours, or overnight, to make them easier to digest and cook more evenly.
Fry the onion and garlic in some olive oil. If you have an electric pressure cooker you can do this on the Saute setting. Meanwhile, attach the bay leaves to the carrot pieces using the cloves as nails to secure them. They will be easier to remove after you’ve finished cooking this way.
Add the vegetables, stock, tomatoes, passata, soup mix, beans and barley. Cook on the soup setting, or for 30 minutes on high. Slow release and serve. The rest can be frozen, leaving some space in the top of the container for the liquid to expand.