Sunday, December 26, 2010

Vegetable and Barley Stew

Tip: For the best-tasting crushed tomatoes, pick a brand that lists tomatoes—not purée—as the first ingredient.

Serves 4

Prep time: 20 minutes

Total time: 50 minutes

Ingredient:

  • 1 tbsp olive oil


  • 1 medium onion, thinly sliced


  • ½ tsp salt


  • ½ tsp freshly ground black pepper


  • 1 bay leaf


  • ½ tsp dried thyme


  • ½ tsp cinnamon


  • 2 cups low-sodium canned crushed tomatoes


  • 4 cups low-sodium vegetable broth


  • ¼ cup pearled barley


  • 1 cup cauliflower florets


  • 1 cup cubed butternut squash


  • 2 parsnips, cut into bite-size chunks


  • 1 small sweet potato, cut into bite-size chunks


Preparing:

  • In a medium saucepan, heat olive oil over medium and add onion. Cook for 5 minutes or until softened. Add salt, pepper, bay leaf, thyme, cinnamon, tomatoes, and vegetable broth.

  • Bring broth to a boil and stir in barley. Reduce heat to a simmer, cover, and cook for 30 minutes.

  • Add vegetables to pot and return broth to a boil. Reduce heat to a simmer and continue cooking, covered, for 15 minutes or until vegetables are tender, stirring occasionally. Serve with whole-grain bread, if desired.


Make 4 Servings:

Weight Loss Recipes Amount Per Serving(1 cup): 224 calories, 4 g fat, 1 g saturated fat, 44 g carbs, 5 g protein, 8 g fiber, 132 mg calcium, 3 mg iron, 485 mg sodium

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