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Barley Bean Stew

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Betty Crocker Kitchens
Updated Jan 16, 2012
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Enjoy this barley and bean stew – a flavorful dinner ready in less than an hour!

Barley Bean Stew

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

  • 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

Instructions

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

Nutrition

260 Calories
4g Total Fat
14g Protein
55g Total Carbohydrate

Nutrition Facts

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