This vegan mushroom barley stew is a comforting meal for a cold day. It can be prepped and frozen in advance, and dumped in the crockpot to be ready in time for dinner on a busy day!
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I’ve definitely been getting ready for spring with some of my recent recipes (asparagus and peas, anyone?), but TBH it’s not really spring yet in Minnesota. We’ve had a few 50+ degree days, but recently the days have been damp and chilly.
So obviously I’m seizing the opportunity to prolong soup season in our house. This Mushroom Barley Stew is just perfect for a cold spring day, and it’s pretty much the easiest soup I have on here!
Part of what makes this stew so easy is that it’s a crockpot “dump meal” or a slow cooker freezer meal or whatever prepped-in-advance title you want to give it. In a nutshell, these meals entail gathering the ingredients, storing them in a bag in the freezer, and never thinking about them again until you dump it all into the crockpot for a quick meal.
So easy, I know. The most challenging part of the process is remembering to take the bag out of the freezer to thaw it in the fridge a day before you want to make the meal. But if you can master that, then you will be good to go! (I find cell phone alarms/reminders to be particularly helpful…)
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