Summer Vegetable Stew with Barley

IMG_0508 I have so much random crap rolling around in my head, I don’t know where to start!! Hold onto your hats kids, this post is going to be one hot mess.

1. I’m on a diet….and made brownies today. And not the heathy kind with whole wheat flour and zucchini. No sir. The kind with lots of oil, butter, chocolate and frosting too. UGH. I feel my fat cells rejoicing.

2. My husband is in South Dakota for some Army training thus making me a single parent for two weeks. So far I’ve made it 4 days without having the urge to murder my children. #progress #babysteps

3. I’m making these cute little videos for him of me and the kiddos everyday so he can watch them when he gets back. I’m sometimes thoughtful like that. I have two done that I’ll be posting on my youtube channel in the next day or two. Feel free to follow along! My 4 year old says some pretty wacky stuff.

4. My neighbor likes to set off fireworks after 10pm. Last night he set them all off at 11  and woke up my baby. If I had a shotgun…..

5. Don’t worry, I’m only half kidding.

6. Back in the day, my Mom used to have a Richard Simmons Workout record!! {record as in VINYL!} It came with an inserted booklet with pictures of all the different exercises. Why am I telling you this? Because one of those songs from that workout is in m head as we speak. MAKE IT STOP.

7. PS- I can’t believe I found that song on youtube. Give it a listen–I promise you won’t be sorry.
IMG_05128. Nothing on this list really has anything to do with this summer stew. That’s how I roll these days apparently. #mommybrain

9. This stew is really light, delicious and healthy! I found barley for $0.77 a pound at the store the other day, so I got some and made this! Super simple, packed with veggies and fiber. Your family will love it 🙂



Summer Vegetable Stew with Barley

Sick of eating salads? Try adding some summer veggies into this light and filling stew! Super easy to whip up, low in fat and high in fiber! Give it a whirl!

Yield: 4-6 servings

Prep Time:

Cook Time:

Total Time:


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 large cloves garlic, minced
  • 1 cup pearl barley
  • 6 cups chicken or vegetable stock
  • 2 small bay leaves
  • ½ teaspoon basil
  • ½ teaspoon thyme
  • salt & pepper, to taste
  • 1 can petite diced tomatoes
  • 2 small zucchinis, diced
  • 2 cups diced carrot
  • Parmesan cheese & fresh basil for garnish {optional}


  1. In large pot, heat oil over medium heat. Saute onions to soften, about 3 minutes. Stir in garlic and pearl barley. Cook another minute. Pour in chicken stock and spices, stir, cover and bring to boil. Reduce heat to simmer for 30 minutes, stirring occasionally. Add in the veggies and simmer another 15 minutes. Taste and adjust seasonings. Ladle into bowls and top with real parmesan cheese and fresh basil.



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  1. I adore soup even in summer! This looks delicious!

  2. Mmm! This looks so good, Lauren! I love soup anytime of the year!

  3. I can’t beleive that I just listened to that song. It’s going to be stuck in my head all day now!!!!!

    soup looks awesome!

  4. My family would absolutely love this! I will be making this soon!

  5. Good to know I’m not the only one who thinks soups and stews sound like a good idea in the summer. Hope the single parenting stint goes by quickly!

  6. Mmm, this looks great! I could drink a bowl of that right now!

  7. I just made this and it is so yummy! I had all fresh veggies from the farmer’s market (and added some green beans). I also used lentils instead of barley to give it some protein for a main dish. Thanks for the recipe!