Potato and Barley Chili Stew

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 169.2
  • Total Fat: 4.5 g
  • Cholesterol: 10.6 mg
  • Sodium: 774.8 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 6.9 g
  • Protein: 7.4 g

View full nutritional breakdown of Potato and Barley Chili Stew calories by ingredient
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made in the crock pot made in the crock pot
Number of Servings: 10


    5 red potaotes
    1 cup dried barley
    1 cup dried pinto beans
    6 cups beef boullion
    1-14 oz can tomato sauce
    1/2 cup heavy whipping cream
    1 cup milk
    1 cup onion chopped or pureed
    1 bunch celery, 1/2 chopped, 1/2 pureed
    2 bay leaves
    3 tsp minced garlic
    3 Tbs. chili powder
    2 Tbs. paprika
    1 Tbs. granulated garlic
    1 Tbs. onion powder
    1 Tbs. marjoram
    1 Tbs. thyme
    1 Tbs. dried parsley, or fresh can be
    used and i would use half a bunch
    1 Tbs. oregano
    1 Tbs. cumin ground


Add 6 cups water to crockpot and add 6 cubes boullion. Add barley, beans, tomato sauce, whipping cream, milk, bay leaves, and all seasonings. Turn on the crockpot to high.

Dice potatoes, onions, and celery. i like to add all onions and half the celery to the food processor and puree. Then place minced garlic, diced potatoes, celery, pureed onions and celery to a frying pan with oil and saute until golden brown.

When done add to crockpot and allow to cook for 6 hours or until all potatoes, celery, barley, and beans are cooked thoroughly.

We like to make cornbread on the side for dipping.

I wrote 10 servings at about 1 cup per serving but it can vary if you like more or less.

Number of Servings: 10

Recipe submitted by SparkPeople user JOCHEBED1.

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