Winter Warmer Meals: Harvest Stew
Slow down and fortify your meals with seasonal vegetables and affordable pantry staples. Keep dry goods on hand — such as barley, quinoa, beans, broth, pasta, and canned tomatoes — as a base to build wintertime meals. Re-purpose leftover vegetables, cheese, and meats in soups, wraps, and casseroles.
Visit the Co-op’s Bulk section to stock up on essentials —from spices, flours, nuts, seeds, dried fruit, grains and more — and minimize packaging and waste. Try this staff favorite recipe for a hearty, stick-to-your-ribs soup. Serve it with a grilled cheese sandwich or winter greens salad and crusty bread for dipping.
Harvest Stew Recipe
from Co+op stronger together
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- 1 cup red bell pepper, diced
- 1 tablespoon garlic, minced (about 3 cloves)
- 1 tablespoon curry powder
- 3/4 cup pearled barley, rinsed and drained
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can kidney beans, rinsed and drained
- 1 cup diced russet potatoes (½-inch cubes)
- 1 pound butternut squash, peeled, seeded, and diced
- 1 cup diced apple
- 4 cups broth (vegetable, chicken or beef)
- 1 cup white wine (or ale or water)
- 2 teaspoons each salt and black pepper
Directions: In a large stock pot, sauté the onion and red pepper in the olive oil over medium-high heat for about 5 minutes; add the garlic and curry powder and sauté for one minute more. Add the barley and 3 cups of vegetable or chicken broth; bring to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally. Add the tomatoes, kidney beans, potatoes, butternut squash, apple, remaining broth, wine, salt, and pepper. Simmer for another 20 minutes or until the barley is tender. Taste and adjust seasoning before serving.