Vegetable Barley Crockpot Stew- Dean - WI

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Vegetable Barley Crockpot Stew

1 cup medium pearl barley
1 bay leaf
2 cups baby carrots
1 sweet white onion, chopped
2 stalks celery, chopped
3 garlic cloves, minced
2 sweet potatoes peeled and chopped
2 cups frozen corn
2 cups frozen green beans
1/4 tsp. pepper
3 (14 oz). cans low sodium chicken or vegetable broth
3 cups water
14-oz. can diced tomatoes, undrained

Place all ingredients except tomatoes in a 5 or 6 quart crock pot in the order listed. Cover and cook on low for 6-8 hours. Stir stew and add tomatoes. Cover and cook for 10-15 minutes longer until stew is hot.

Makes 10 servings.

Nutritional Information Per Serving  
Calories  190
Total fat  1 gram
Protein 7 grams
Carbohydrate 39 grams
Dietary Fiber 7 grams
Sodium 240 mg

Recipe contributed by Dean Medical Group Dietitian Mary M. Hughes, RD, MS, CD.

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