BARLEY BEAN STEW

Barley Bean Stew image

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 260, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 13 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 960 mg