1h 10m$15.36Tomato Barley Garden Pot
A hearty bowl of pearl barley, navy beans, crushed tomatoes, carrots, onion, and kale simmered into a rustic one-pot supper. Cozy, generous, and fit for a long table after a day in the garden.
- Energy
- 765 calories per serving
- Protein
- 41.1 g per serving
- Carbs
- 135.2 g per serving
- Fat
- 7.4 g per serving
- Sodium
- 1193 mg per serving
Shopping options
olive oil
2 Tablespoon
Kroger® Pure Olive Oil
6%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
pearl barley, rinsed
1 Cup
Bob's Red Mill Pearl Barley
24%
dried thyme
1 Teaspoon
Private Selection® Thyme Leaves Shaker
4%
kale, stemmed and chopped
5 Cup
Kale Bag
21%
vegetable broth
5 Cup
Swanson® Vegetable Broth, 32 oz Carton
63%
canned crushed tomatoes
28 Ounce
Kroger Crushed Tomatoes in Puree
100%
carrots, diced
3 Each
Carrots
90%
canned navy beans, rinsed and drained
2 Can
Kroger® Navy Beans
100%
yellow onion, diced
1 Each
Jumbo Yellow Onions
100%
fine salt
1 Teaspoon
Kroger® Salt
1%
garlic, minced
3 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 6 servings
All ingredients selected
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Cook this recipe
- vegetable broth-5 cups
- carrots-3 each
- yellow onion-1 each
- garlic-3 cloves
- kale-5 cups
- canned crushed tomatoes-28 oz
- pearl barley-1 cup
- olive oil-2 tbsp
- dried thyme-1 tsp
- canned navy beans-2 cans
- fine salt-1 tsp
- black pepper-0.5 tsp
Dice the onion and carrots, mince the garlic, rinse the pearl barley, rinse and drain the navy beans, and stem and chop the kale.
Keep the chef's knife blade angled away from fingers while dicing and chopping.
Heat the olive oil in a large Dutch oven over medium heat. Add the onion and carrots and cook for 6 to 8 minutes, stirring often, until the onion is soft and golden at the edges.
Keep the pot handle turned inward while cooking.
Stir in the garlic, pearl barley, dried thyme, salt, and black pepper. Cook for 1 minute, stirring constantly, until the garlic is fragrant and the barley looks lightly glossy.
Add the crushed tomatoes and vegetable broth, then scrape the bottom of the pot to loosen any browned bits. Bring to a boil, reduce to a gentle simmer, partially cover, and cook for 35 to 40 minutes until the barley is chewy-tender.
Use care when lifting the lid, as hot steam can burn.
Keep tomato-rich stew at a gentle simmer to reduce bubbling and spattering.
Stir in the navy beans and kale. Simmer uncovered for 8 to 10 minutes, until the beans are hot through and the kale is tender but still green.
Stir gently to avoid splashes from the hot tomato-rich stew.
Remove from the heat and let the pot rest for 5 minutes. Stir well, taste for seasoning, and serve as a thick, hearty bowl.
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