Yield: 10 servings
Measure | Ingredient |
---|---|
1¾ cup | Barley |
10 cups | Vegetable broth |
2 \N | Onions; chopped in large pieces |
3 \N | Potatoes, white; chunked |
1 large | Sweet potato; chunked |
1 pounds | Brussels sprouts |
2 tablespoons | Tamari, low sodium |
1 teaspoon | Parsley flakes |
2 teaspoons | Oregano |
1 teaspoon | Dill weed |
3 \N | Tomatoes; wedged |
Place barley and water in large pot. Bring to a boil.
Add remaining ingedients, except the tomatoes.
Reduceheat, cover, and simmer about 50 minutes. Add the tomatoes.
Cook an additional 10 minutes. Serve hot.
Can be prepared in a slow cooker, but don't add the tomatoes until just before serving.
From the files of DEEANNE