Vegan - Barley Cannellini Bean Stew w/ Broccoli and Tomatoes

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* Exported from MasterCook *

 

Barley Cannellini Bean Stew with Broccoli and Tomatoes

 

Recipe By :The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons canola oil

3 cloves garlic -- minced

1 large yellow onion

1 28 oz can crushed tomatoes

4 cups vegetable stock, preferrably homemade

1 cup dried cannellini beans

3/4 cup uncooked barley

2 cups chopped broccoli

2 medium carrot -- chopped

3 tablespoons fresh oregano leaves

1/8 teaspoon salt

several grinds black pepper

 

Heat the oil in a stockpot over medium heat and saute the onion and garlic for

several minutes, then add the tomatoes, vegetable stock, and beans. Bring to a

boil, reduce the heat to medium, and simmer, stirring occasionally, 25 minutes.

Meanwhile, put the barley in a small pan with a tight fitting lid. Add 2 cups

of hot water, cover, and let stand 20 minutes. Add the barley to the soup,

along with its soaking liquid, return to a simmer, and cook an additional 20

minutes over medium heat. Stir in the broccoli, carrots, oregano, salt, and

pepper, plus 2 cups of hot water, and cook 20-25 minutes longer until the

vegetables and beans are tender. Serve immediately.

 

 

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Per serving: 110 Calories (kcal); 5g Total Fat; (37% calories from fat); 4g

Protein; 16g Carbohydrate; 0mg Cholesterol; 236mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0