Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tbsp | olive oil |
| 1 | onion, chopped |
| 3 cloves | garlic |
| 3 | carrots, halved and thinly sliced |
| 2 | parsnips, thinly sliced |
| 1 | sweet potato, peeled and cut into 1/2 inch chunks |
| 8 ounces | mushrooms, thickly sliced |
| 1 cup | canned, crushed tomatoes |
| 3/4 tsp | salt |
| 1/2 tsp | dried rosemary |
| 6 cups | water |
| 1/3 cup | quick-cooking barley |
Directions
1. In large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic, and cook 7 minutes, stirring frequently, until onion is lightly browned. 2. Add carrots, parsnips and sweet potato, and cook 5 minutes, stirring frequently, until carrots are crisp-tender. Add mushrooms and cook 3 minutes, until they begin to soften. 3. Stir in tomatoes, salt, rosemary, and 6 cups of water and bring to a boil. Add barley, reduce heat to a simmer, cover and cook until barley is tender, about 15 minutes. Makes 4 servings. Nutrition Information per serving: 244 calories, 4.1g total fat, 0.6g saturated fat, 6g dietary fiber, 6g protein, 48g carb, 0mg cholesterol, 486 mg sodium.
Source: www.wholehealthmd.com