Barley Vegetable Stew
Ingredients
- 1 large onion, chopped ⓘ
- 2 garlic cloves, minced ⓘ
- 4 teaspoons olive oil ⓘ
- 1 large carrot, chopped ⓘ
- 1 small butternut squash, peeled and cubed (about 3 cups) ⓘ
- 1 medium sweet potato, peeled and cubed ⓘ
- 1/2 cup chopped sweet red pepper ⓘ
- 5 cups chicken or vegetable broth ⓘ
- 1/2 cup quick-cooking barley ⓘ
- 1/2 teaspoon dried thyme ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 large tomato, seeded and chopped ⓘ
Instructions
- In a Dutch oven, saute onion and garlic in oil. Add the carrot, squash, sweet potato and red pepper. Saute 5 minutes longer. Stir in the broth, barley, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Add the tomato; heat through.
Nutrition & Diet Analysis (per serving)
652
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).