Barley Vegetable Stew

By dashy_65

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

Details

Servings 9
Adapted from tasteofhome.com

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.

121 cal, 3g fat, 532mg sodium, 5g fiber, 23g carb