Italian-Style Barley Stew

I made this stew up as a way to use some leftover veggies. I also wanted to try barley, as I haven't ate any in forever! I really liked what I got!



Italian-Style Barley Stew:
1 Tb. olive oil
1/2 yellow onion, chopped
1/2 c. baby portabello mushrooms, sliced
1/4 head of green cabbage, cored and chopped
1 (6 oz.) jar marinated artichoke hearts
3 red potatoes, diced
1/2 c. pearl barley
5 c. water
1/2 c. frozen yellow corn
1/2 c. frozen green peas
1 vegan bouillon cube
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. thyme
1 Tb. lemon juice
Sea salt to taste

1. Saute the onions, mushrooms, and cabbage in olive oil for a few minutes. 

2. Chop the artichoke hearts. Add them, along with all their marinade, to the skillet. 

3. Reduce heat to medium and simmer until all the liquid has been absorbed. 

4. Meanwhile, dice potatoes and add them to your soup pot along with the barley (I rinse it first), 5 c. water, peas, corn, and bouillon cube. Bring it to a boil and then add the cabbage-onion-mushroom mixture. Season with herbs. Reduce heat to low and simmer for 45 minutes. Add sea salt and lemon juice.

There you go!