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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10
Amount Per Serving
Calories 266
% Daily Value**
Total Fat 3g
4%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 1039mg
43%
Total Carbohydrate 55g
18%
Dietary Fiber 9g
36%
Sugars 8g
Protein 9g
Vitamin A  112%Vitamin C  56%
Calcium  7%Iron  19%
Potassium  23%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Autumn Barley Stew

Recipe Tags: Soup Recipes

Date Added: June 11, 2009

Ingredients:

2 Teaspoons Oregano dried leaf
1 Teaspoon Dried Dill
10 Cups Vegetable Broth
1 Teaspoon Dried Parsley
1 3/4 Cups Barley
1 Pound Brussels Sprout
2 Onions chopped in large pieces
3 Potatoes white chunked
1 Sweet Potato chunked
2 Tablespoons Tamari low sodium
3 Tomatoes wedged
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Directions:

1. Place barley and water in large pot.

2. Bring to a boil. Add remaining ingedients, except the tomatoes.

3. Reduceheat, cover, and simmer about 50 minutes.

4. Add the tomatoes. Cook an additional 10 minutes.

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

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Dietary Notes:
This recipe is low-fat with 2.7g per serving, low-saturated fat with 0.5g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 112% of your daily recommended intake per serving. This recipe is high in Vitamin C with 56% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Potato, Malt, Onion allergies.
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