This is a hearty vegan-friendly stew, which is the perfect dish for the cold winter months. Barley is simmered with cannellini beans, chopped tomatoes and spinach. Enjoy with crusty bread, if desired.
I'm not exactly sure this recipe should be in the Soup collection; however, I very much like the flavor and textures. It is a very dry, thick stew - I ate it with a fork - but I don't know that I'd want more liquid in it. If you like these ingredients, you will most definitely like this recipe! (Note: I did spice it up a bit with jalapeno slices and Tabasco sauce.) - 12 May 2005 (Review from Allrecipes US | Canada)
I thought this was one of the best stews I have made yet this season. I used four cups of vegetable broth instead of water to give it extra flavor. Yum! - 23 Mar 2006 (Review from Allrecipes US | Canada)
This was very tasty, but as others have mentioned it was really almost too thick and needed some seasoning help. I added some vegetable stock to thin it out a bit and added some cajun type seasonings, more garlic and some more spinach to this. I tasted it right after I made it and really wasn't that impressed, but I let it sit in the fridge overnight and then WOW. Really much better! - 28 Feb 2007 (Review from Allrecipes US | Canada)