Autumn Barley Stew Recipe
Servings: 10
Ingredients
- 1 3/4 c. Barley
- 10 c. Vegetable broth
- 2 x Onions, minced in large pcs
- 3 x Potatoes, white, chunked
- 1 lrg Sweet potato, chunked
- 1 lb Brussels sprouts
- 2 Tbsp. Tamari, low sodium
- 1 tsp Parsley flakes
- 2 tsp Oregano
- 1 tsp Dill weed
- 3 x Tomatoes, wedged
Directions
- Place barley and water in large pot. Bring to a boil.
- Add in remaining ingedients, except the tomatoes.
- Reduceheat, cover, and simmer about 50 min. Add in the tomatoes. Cook an additional 10 min. Serve warm.
- Can be prepared in a slow cooker, but do not add in the tomatoes till just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 421g | |
| Recipe makes 10 servings | |
| Calories 217 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 964mg | 40% |
| Potassium 626mg | 18% |
| Total Carbs 48.51g | 13% |
| Dietary Fiber 9.5g | 32% |
| Sugars 5.6g | 4% |
| Protein 6.49g | 10% |
