Barley Hoppin’ John
Ingredients
- 1 tablespoon olive oil ⓘ
- 1 medium onion, chopped ⓘ
- 1 small red bell pepper, chopped
- 2 stalks celery, chopped ⓘ
- 2 garlic cloves, minced ⓘ
- 1 (14 ounce) can vegetable broth ⓘ
- 1 cup quick-cooking barley ⓘ
- 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme ⓘ
- 2 teaspoons lemon juice
- 1/4 teaspoon crushed red pepper flakes ⓘ
- 1/4 teaspoon salt ⓘ
- 2 (15 ounce) cans black-eyed peas, rinsed ⓘ
Instructions
- Heat oil in a large nonstick skillet over medium heat.
- Add onion, bell pepper, and celery. Cook until the vegetables soften, 3 to 4 minutes.
- Add garlic and cook 1 minute.
- Add broth, barley, thyme, lemon juice, crushed red pepper, and salt; bring to a boil.
- Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes.
- Remove from the heat and stir in black-eyed peas.
- Cover and let stand for 5 minutes.
- Serve hot.
Nutrition & Diet Analysis (per serving)
553
kcal
28% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).