Try this Tuscan bean and barley stew then check out our vegan stew, vegetable stew, chickpea stew and other vegetarian recipes.


  • olive oil
  • 1 clove garlic, crushed
  • 2 carrots, diced small
  • 2 sticks celery, diced small
  • 1 large leek, chopped
  • 900ml vegetable stock
  • 1 tbsp tomato purée
  • 3 tbsp pearl barley
  • 1 x 400g tin borlotti beans,  
  • about 150g leafy greens, any woody stalks removed and shredded
  • crusty bread to serve


  • STEP 1

    Heat 2 tbsp oil in a large pan then add the garlic, carrots, celery and leeks and cook until softened. Add the stock, tomato purée and barley. Bring to a simmer then cook for 15-20 minutes until barley is just tender. Add the beans and greens and simmer for 5 more minutes. Serve with crusty bread.

Try one of our other quick and easy vegan recipes

Wholewheat Vegan Spaghetti Recipe with Broccoli, Chilli and Lemon


Lulu GrimesManaging editor

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