Vegan Vegetable, Barley, and Bean Stew

If you plan ahead and get the dried beans and barley soaking the day before, this vegetable, barley, and bean stew is a really easy, slow-cooking, crock-pot vegan delight. It’s packed full of protein, fiber, and low-glycemic carbohydrates. It’s delicious, and definitely worth the effort getting stuff ready the night before.

Ingredients

• 1 Cup Garbanzo Beans (dried)
• 1 Cup Kidney Beans (dried)
• 1 Cup Pearl Barley
• 1 Medium Fresh Carrot (cut and sliced 1/2 inch)
• 2 Sweet Potatoes (cut into 1/2 cubes)
• 2 Celery Stalks (chopped)
• 1 Medium Onion
• 1/2 Bag Frozen Green Beans
• 1/2 Bag Frozen Sweet Corn
• 1 Jalapeno Pepper (diced)
• 1/2 Tablespoon Chopped Fresh Ginger
• 1 Red Bell Pepper (Chopped into 1/2″ pieces)
• 3 Cloves Garlic (minced)
• 1 Teaspoon of: Basil, Thyme, Marjoram, and Paprika
• 1 Small Can Tomato Paste
• 1 Can Crushed Tomatoes

Prepare the Dried Beans and Barley

1. Wash dried beans, making sure there are no stones or bad beans. Soak the beans together overnight.
2. Rinse barley with hot water a few times, then soak overnight (don’t discard the water after soaking!).

Instructions

1. After soaking, cover beans with water and boil for 20 minutes. Reduce heat, cover and simmer for 1 hour. Drain.
2. Put chopped carrots, sweet potato, celery, pepper, to crock pot.
3. Add spices and mix.
4. Add barley and the water that it was soaking in to crock pot.
5. Add the (formerly dried) beans and the can of crushed tomatoes and tomato paste.
6. Cook on low for 8 hours.
7. Add green beans and corn and stir.
8. Cook on high for 2 hours or until all beans are tender.