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Contributed by: Kate McGoey-Smith, DipNrsg, MSW, RSW, FM. Cert. ACT/Prosocial Matrix Facilitator. The recipe was adapted from Mary McDougall.

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

Gather and Prep: In a 6 quart Instant Pot, on Sauté setting for at least 15-30 mins until tender, add with about a ¼ cup of water:
  • 1 onion, chopped
  • 2 cloves Garlic, minced
  • 2 stalks Celery, chopped
  • 1 carrots, chopped

Then add the following ingredients and seal the Instant Pot and put on Manual time of 4 mins:
  • 6 cups Vegetable broth
  • 15-ounce Can Chopped No salt tomatoes
  • 2 15-ounce Cans  No-Salt  Black beans or Navy beans, drained and rinsed
  • 1/4 cup Pearled barley
  • 1 bay leaf
  • 1 Tsp oregano leaves

Let Instant Pot release seal on own and then add:
  • 3 cups fresh spinach, chopped
Once wilted add the bread for 5 min and then serve immediately:
  • 2 cups hearty whole wheat artisan bread (2 days old – so dry enough to not fall apart, chopped

Freshly ground black pepper to taste