Vegetable and Barley Stew
Vegetable and Barley Stew

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 1 hour
  • Prep: 20 minutes
  • Cook: 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 226kcal (11%)
  • 555mg (23%) Sodium
  • 39g Carbs
  • 8g Fiber
  • 6g (8%) Fat
  • 1g (5%) Saturated Fat
  • 5g Sugars
  • 10g Protein
  • 105mg (11%) Calcium
  • 3mg (18%) Iron
226kcal (11%)555mg (23%)39g8g6g (8%)5g10g1g (5%)

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cinnamon
  • 2 cups low-sodium canned crushed tomatoes
  • 4 cups low-sodium vegetable broth
  • 1/4 cup pearled barley
  • 1 cup cauliflower florets
  • 1 cup cubed butternut squash
  • 2 parsnips, cut into bite-size chunks
  • 1 small sweet potato, cut into bite size chunks

Directions:

Directions

1. In a medium saucepan, heat olive oil over medium and add onion. Cook for 5 minutes or until softened.
2. Add salt, pepper, bay leaf, thyme, cinnamon, tomatoes, and vegetable broth. Bring broth to a boil and stir in barley. Reduce heat to a simmer, cover, and cook for 30 minutes.
3. Add vegetables to pot and return broth to a boil. Reduce heat to a simmer and continue cooking, covered, for 15 minutes or until vegetables are tender, stirring occasionally. Serve with whole-grain bread, if desired.

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