Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 1 Tbsp. olive oil
- 2 carrots, sliced
- 2 onions, chopped
- 1 Tbsp. minced garlic
- 2-1/2 cups water
- 3/4 cup uncooked quick barley
- 2 (14 oz.) cans diced tomatoes, undrained
- 14 oz. can low sodium vegetable broth
- 1/4 tsp. pepper
- 1 tsp. dried thyme leaves
Preparation:
In heavy saucepan, heat olive oil; add carrots, onions, and garlic. Cook and stir over medium heat until vegetables are crisp tender, about 6 minutes.Meanwhile, in another heavy saucepan combine all remaining ingredients and bring to a boil over medium heat. Add sauteed carrot mixture and bring to a boil again. Reduce heat to low, cover, and simmer until barley is tender, about 15 minutes. 4 servings
Calories: 240
Fat: 4 grams
Carbs: 22 grams
Sodium: 560 mg
Vitamin A: 45% DV
Vitamin C: 30% DV
