Autumn barley stew

Yield: 10 servings

Measure Ingredient
1¾ cup Barley
10 cups Vegetable broth
2 Onions; chopped in large pieces
3 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 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

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