Barley Stew With Tomatoes, White Beans and Cabbage

1 hour ago 3

Democracy Dies successful Darkness

clock1 hr 20 minscourseMain

3.7 (172)

By Julia Turshen

Slightly spicy, this important one-pot vegan crockery is made with garlic, harissa, tomatoes, cabbage, beans and barley. Everything stews unneurotic to go a affluent sum of its parts. Optional toppings see briny olives, tangy sour pick (use vegan sour pick to support it vegan), pickled peppers and/or plentifulness of freshly crushed achromatic pepper.

From baker and writer Jordan Smith, adapted by cookbook writer Julia Turshen.

Ingredients

measuring cup

Servings: 4-6 (makes astir 8 cups)

1/4 cupful extra-virgin olive oil
3 ail cloves, thinly sliced
1 to 3 tablespoons harissa paste
1 pint (10 ounces) cherry tomatoes, halved
1 spoon good salt, positive much to taste
1 3/4 cups h2o oregon rootlike broth, positive much arsenic needed
1/2 caput mean cabbage, astir chopped (about 6 cups)
Two (15-ounce) cans cannellini beans, rinsed and drained
1/2 cupful pearl barley
Juice of 1 lemon
Freshly crushed achromatic pepper
Sliced, pitted greenish olives, sour pick (regular oregon vegan) and/or minced pepperoncini, for serving (optional)

Nutritional Facts

Per serving (1 1/3 cups), based connected 6

Calories
285
Fat
11 g
Saturated Fat
1 g
Carbohydrates
40 g
Sodium
443 mg
Cholesterol
0 mg
Protein
9 g
Fiber
10 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From baker and writer Jordan Smith, adapted by cookbook writer Julia Turshen.

Tested by Becky Krystal.

Published May 15, 2024

Updated March 17, 2026