Farmhouse Bread Stew
The addition of bread to the stew during the last 5 minutes of cooking really makes this dish a special treat. This is a very hearty stew, best served in a wide, deep bowl.
Serves: 4
Prep Time: 15 min
Cook Time: 60 min
Ingredients
6 Cups
Vegetable broth
1
Onion, chopped
2 Cloves
Garlic, minced
2 Stalks
Celery, chopped
1
Carrots, chopped
15-ounce Can
Chopped tomatoes
2 15-ounce Cans
Red beans, drained and rinsed
1/4 Cup
Pearled barley
1
Bay leaf
1 Tsp
Oregano leaves
3 Cups
Fresh spinach, chopped
2 Cups
Hearty bread, chopped
Freshly ground black pepper to taste
Directions
1
Place a small amount of the broth in a large soup pot. Add the onion, garlic, celery and carrot. Cook, stirring occasionally, for about 5 minutes, until vegetable soften slightly. Add the remaining broth, canned tomatoes, beans, barley, bay leaf, oregano and ground pepper. Bring to a boil, reduce heat, cover and cook for about 55 minutes. Add the spinach, cook for an additional 5 minutes, then add the bread and cook for about 5 minutes longer. Serve at once.
Hints: If you prepare this stew ahead of time, do not add the bread until just before serving. A hearty Artisan type bread that is about 2 days old works very well in this recipe. Softer breads do not hold their shape well in this stew. I used small red beans in this recipe, but this could also be made with other kinds of beans, such as white or black.
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