Recipes from
cart icon 0
Min. Order $60
Leek and Mushroom stew
(Published: )
Prep Time Cooking Time Servings
4 people
  • 1 tablespoon coconut oil
  • 1 1/2 cups chopped leeks (white and pale green parts only)
  • 2 cups sliced crimini mushrooms
  • 2 garlic cloves, pressed
  • 2 1/4 teaspoons minced fresh rosemary
  • 1 14.5-ounce can diced tomatoes in juice
  • 1 cup pearl barley
  • 1 can white beans, rinsed
  • 1 bunch kale, chopped
  • 4 cups chicken stock

Sign In to Add Ingredients to Cart


  1. Heat oil in a large pot over medium heat, add leeks sauté until leeks begin to soften.

  2. Next, add mushrooms, garlic, and rosemary and increase heat to medium-high and sauté until mushrooms soften and begin to brown. Add tomatoes with juice and stir 1 minute.

  3. Add barley and 4 cups broth and bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender.

  4. Add the beans and kale and cook until warmed through and barley is tender.

  5. Serve garnished with parsley and lemon juice, with crusty rolls.

Suitable for these diets:

Vegetarian Vegan

Recipe items for your shopping cart:




Free gift promotion
Spend $170.00 to get a free gift