0 from 12 votes
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 servings
Calories: 456 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 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
Instructions
- 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.
Cup of Yum
Nutrition Information
Calories
456kcal
(23%)
Carbohydrates
71g
(24%)
Protein
17g
(34%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Cholesterol
10mg
(3%)
Sodium
708mg
(30%)
Potassium
1319mg
(38%)
Fiber
12g
(48%)
Sugar
17g
(34%)
Vitamin A
11110IU
(222%)
Vitamin C
34.4mg
(38%)
Calcium
106mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 456
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 71g | 24% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 708mg | 30% |
| Potassium | 1319mg | 28% |
| Fiber | 12g | 48% |
| Sugar | 17g | 34% |
| Vitamin A | 11110IU | 222% |
| Vitamin C | 34.4mg | 38% |
| Calcium | 106mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.