Barley Bean Stew
Enjoy this barley and bean stew – a flavorful dinner ready in less than an hour!
tablespoon vegetable oil
large onion, chopped (1 cup)
can (14 1/2 ounces) ready-to-serve vegetable broth
can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained
cup uncooked barley
cup frozen mixed vegetables
tablespoon Worcestershire sauce
can (15 to 16 ounces) great northern beans, rinsed and drained
tablespoons chopped fresh parsley
Heat oil in 3-quart saucepan over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
Stir in broth, tomatoes and barley. Heat to boiling; reduce heat to medium. Cover and simmer 20 minutes, stirring occasionally.
Stir in remaining ingredients except parsley. Heat to boiling; reduce heat to medium. Cover and simmer 12 to 15 minutes, stirring occasionally, until barley is tender.
Stir in parsley. Cook 2 minutes. Sprinkle each serving with additional parsley if desired.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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