Most people are familiar with
beef and barley soup, but this variation will convert the most devoted carnivores. Ginger gives this stew a subtle kick without overpowering the palate. Toasting the barley before cooking gives the stew depth along with complementing the allspice. The vegetarian stew is made even heartier with the addition of beans and sweet potato, which will keep you feeling full for hours.
If you can find quick-cooking barley, you can add them at the same time as the sweet potato for an even faster meal. If you don’t have all the spices on hand or want to work with just one blend, you can sub in about a tablespoon of Ras El Hanout or Baharat spice blend.
Did you try making this? Let us know how it went in the comments!