Barley Bean Stew

Enjoy this barley and bean stew – a flavorful dinner ready in less than an hour!

  • Prep Time 10 min
  • Total Time 55 min
  • Servings 4

1
tablespoon vegetable oil
1
large onion, chopped (1 cup)
1
can (14 1/2 ounces) ready-to-serve vegetable broth
1
can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained
1/3
cup uncooked barley
1
cup frozen mixed vegetables
2
tablespoons ketchup
1
tablespoon Worcestershire sauce
1
can (15 to 16 ounces) great northern beans, rinsed and drained
2
tablespoons chopped fresh parsley

  • 1 Heat oil in 3-quart saucepan over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
  • 2 Stir in broth, tomatoes and barley. Heat to boiling; reduce heat to medium. Cover and simmer 20 minutes, stirring occasionally.
  • 3 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.
  • 4 Stir in parsley. Cook 2 minutes. Sprinkle each serving with additional parsley if desired.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
960mg
960%;
Total Carbohydrate
55g
55%
(Dietary Fiber
13g
13%
),
Protein
14g
14%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.