Barley Vegetable Stew

By Totlxtc

Ingredients

• 1 * 1 large onion, chopped
• 2 * 2 garlic cloves, minced
• 4 * 4 teaspoons olive oil
• 1 * 1 large carrot, chopped
• 1 * 1 small butternut squash, peeled and cubed (about 3 cups)
• 1 * 1 medium sweet potato, peeled and cubed
• 1/2 * 1/2 cup chopped sweet red pepper
• 5 * 5 cups chicken or vegetable broth
• 1/2 * 1/2 cup quick-cooking barley
• 1/2 * 1/2 teaspoon dried thyme
• 1/4 * 1/4 teaspoon pepper
• 1 * 1 large tomato, seeded and chopped

Details

Servings 9

Preparation

Step 1

* 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. Yield: 9 servings.


Nutritional Analysis: One serving (1 cup) equals 121 calories, 3 g fat (trace saturated fat), 0 cholesterol, 532 mg sodium, 23 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.