Batch cook · One session, many meals

Fiona's Pearl Barley Hotpot

Name: Fiona's Pearl Barley Hotpot
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 can (drained) White beans (cannellini); 1 tbsp olive oil; 1 medium onion, yellow, diced; 2 carrots, chopped; 2 parsnips, chopped; 1 small swede, cubed; 2 stalks celery, sliced; 3 cloves garlic, minced; 1 tbsp tomato paste; 1 cup pearl barley, rinsed; 6 cups vegetable broth, low-sodium; 1 tsp dried thyme; 1 bay leaf leaf; 2 cups kale, chopped; ½ tsp salt; 1 pinch black pepper, to taste; 4 whole grain bread slices

A hearty hotpot of chewy pearl barley, sweet root vegetables and creamy butter beans, simmered in a herby broth. It keeps and freezes beautifully for easy meals all week.

Hands-on: 15 min
Hands-off: 40 min
Total: 55 min
Dishes: 1

18gprotein486cal94gcarbs6gfatper serving · $2.37

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Method

1
Heat the oil in a large pot over medium heat.
2
Add the onion, carrots, parsnips, swede and celery. Cook until they start to soften.
3
Stir in the garlic and tomato paste and cook for 1 minute.
4
Add the barley, broth, thyme and bay leaf. Bring to a boil, then cover and simmer until the barley is tender.
5
Stir in the white beans and kale and cook for the last 5 minutes.
6
Season with the salt and pepper, then fish out the bay leaf.
7
Ladle into bowls and serve with the bread for dipping.

Good to know

Keeps 5 days in the fridge and freezes well.
Add a splash of broth when reheating, as the barley soaks it up.

Nutrition

per serving

Calories: 486
Protein: 18g
Carbs: 94g
Fat: 6g
Fiber: 22g
Sodium: 1770mg

Contains glutenSoy-freePeanut-freeTree nut-free

Calculated from ingredient reference data. Brand labels vary.

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Fiona's Pearl Barley Hotpot

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