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Autumn Barley Stew

 

228

Yield

6

servings

Prep

10

min

Cook

60

min

Ready

70

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 ¾ cups pearl barley
10 cups vegetable stock
2 each onions
chopped in large pieces
3 each potatoes
white, chunked
1 large sweet potatoes, or yams
chunked
1 pound brussels sprouts
2 tablespoons soy sauce, tamari
low sodium
1 teaspoon parsley flakes
*
2 teaspoons oregano
1 teaspoon dill weed
3 each tomatoes
wedged

Directions

Place barley and water in large pot.

Bring to a boil.

Add remaining ingedients, except the tomatoes.

Reduce heat, cover, and simmer about 50 minutes.

Add the tomatoes.

Cook an additional 10 minutes.

Serve hot.

Can be prepared in a slow cooker, but don't add the tomatoes until just before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1121g (39.5 oz)
Amount per Serving
Calories 5483% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 844mg 35%
Total Carbohydrate 41g 41%
Dietary Fiber 23g 91%
Sugars g
Protein 34g
Vitamin A 207% Vitamin C 174%
Calcium 19% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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