Name: Bean Barley and Mushroom Stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 medium onion, diced; 2 stalks celery, diced; Splash olive oil; 2 garlic cloves, minced; 1 large carrot, diced; 8 oz portabella mushrooms, diced; 1 tsp oregano; 1/2 tsp rosemary; 1/4 tsp black pepper; 4 cups vegetable broth; 4 cups water; 2/3 c pearled barley; 3 cups cooked beans (I used white beans and kidney beans); 2 TBS apple cider vinegar; 1/4 tsp salt

Bean Barley and Mushroom Stew

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Author: Alison's Allspice
Prep Time: 15 mins
Cook Time: 1 hour
Total Time: 1 hour 15 mins
Yield: 5 servings
Category: Entree

Ingredients

1 medium onion, diced
2 stalks celery, diced
Splash olive oil
2 garlic cloves, minced
1 large carrot, diced
8 oz portabella mushrooms, diced
1 tsp oregano
1/2 tsp rosemary
1/4 tsp black pepper
4 cups vegetable broth
4 cups water
2/3 c pearled barley
3 cups cooked beans (I used white beans and kidney beans)
2 TBS apple cider vinegar
1/4 tsp salt

Instructions

In a large pot or dutch oven, saute onion and celery in olive oil until soft, about 10 minutes. Add garlic, carrot, and mushrooms and saute until liquid starts to form in the bottom of the pan.
Stir in oregano through barley and simmer covered for 30 minutes. Add beans and simmer 15-20 more minutes, or until barley is cooked.
Remove from heat and stir in vinegar and salt.

Find it online: https://www.alisonsallspice.com/bean-barley-mushroom-stew/