Vegetable Stew Recipe
This Summer Vegetable Stew Recipe with Barley is light, filling, super easy to whip up, low in fat, and high in fiber! Give it a whirl!
Servings 4 servings
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 cup pearl barley
- 6 cups chicken stock or vegetable stock
- 2 small bay leaves
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- salt & pepper to taste
- 1 can petite diced tomatoes
- 2 small zucchinis diced
- 2 cups carrot diced
- Parmesan cheese for garnish, optional
- fresh basil for garnish, optional
In large pot, heat oil over medium heat. Saute onions to soften, about 3 minutes. Stir in garlic and pearl barley. Cook another minute.
Pour in chicken stock and spices, stir, cover and bring to boil. Reduce heat to simmer for 30 minutes, stirring occasionally.
Add in the veggies and simmer another 15 minutes. Taste and adjust seasonings. Ladle into bowls and top with real parmesan cheese and fresh basil.
Calories: 456kcal | Carbohydrates: 71g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 708mg | Potassium: 1319mg | Fiber: 12g | Sugar: 17g | Vitamin A: 11110IU | Vitamin C: 34.4mg | Calcium: 106mg | Iron: 4mg