Barley Vegetable Stew

Name: Barley Vegetable Stew
Ingredients: 1 large onion, chopped; 2 garlic cloves, minced; 4 teaspoons olive oil; 1 large carrot, chopped; 1 small butternut squash, peeled and cubed (about 3 cups); 1 medium sweet potato, peeled and cubed; 1/2 cup chopped sweet red pepper; 5 cups chicken or vegetable broth; 1/2 cup quick-cooking barley; 1/2 teaspoon dried thyme; 1/4 teaspoon pepper; 1 large tomato, seeded and chopped

12 ingredients

1 steps

Ingredients

1 large onion, chopped
2 garlic cloves, minced
4 teaspoons olive oil
1 large carrot, chopped
1 small butternut squash, peeled and cubed (about 3 cups)
1 medium sweet potato, peeled and cubed
1/2 cup chopped sweet red pepper
5 cups chicken or vegetable broth
1/2 cup quick-cooking barley
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 large tomato, seeded and chopped

Directions

1

In a Dutch oven, saute onion and garlic in oil. Add the carrot, squash, sweet potato and red pepper. Saute 5 minutes longer. Stir in the broth, barley, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Add the tomato; heat through.