Tomato Barley Garden Pot

Ingredients

• 2 Tablespoon olive oil - 2 (tablespoons)
• 1 Each yellow onion, diced - 1 (large onion), large onion
• 3 Each carrots, diced - 3 (medium carrots), medium carrots
• 3 Count garlic, minced - 3 (cloves), minced
• 1 Cup pearl barley, rinsed - 1 (cup), rinsed
• 28 Ounce canned crushed tomatoes - 28 (ounces)
• 5 Cup vegetable broth - 5 (cups)
• 1 Teaspoon dried thyme - 1 (teaspoon)
• 1 Teaspoon fine salt - 1 (teaspoon)
• 2 Can canned navy beans, rinsed and drained - 2 (15-ounce cans), rinsed and drained
• 5 Cup kale, stemmed and chopped - 5 (cups), stemmed and chopped
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)

Instructions

1. Prepare the vegetables, grain, and beans

   1. *Dice the onion and carrots*, *mince the garlic*, rinse the pearl barley, rinse and drain the navy beans, and stem and chop the kale.

2. Soften the onion and carrots

   2. 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*.

3. Toast the barley and seasonings

   3. 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.

4. Simmer the barley stew

   4. 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*.

5. Add beans and kale

   5. 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.

6. Rest, season, and serve

   6. Remove from the heat and let the pot *rest for 5 minutes*. Stir well, taste for seasoning, and serve as a *thick, hearty bowl*.