Winter Squash & Barley Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Barley, pearled, raw, 1 cup Garlic, 2 cloves Garbanzo Beans, 1 cupCoconut Oil, 1 tbsp*Baby Carrot, 1.5 cup*Acorn Squash - whole, 1 serving*Celery (1 Stalk), 2.5 serving Red Ripe Tomatoes, 3 medium whole*Vegetable broth, Trader Joe's, Organic, Low Sodium, 3 cup *Cumin powder, 1 tspBay Leaf, 1 tsp, crumbled
- Wash barley until water runs clear.
- Saute barley in coconut oil for a few minutes to brown
- Add celery
- Add garlic, smashed/pressed
- Peel and cube acorn squash. Saute for about 5 minutes, stirring frequently
- Add 2 cups of broth, stir.
- Cube tomatoes and add to mixture.
- Add cumin and bay leaf
- Add final cup of broth and bring to a boil. Stir.
- Add salt to taste
- Reduce heat to simmer, cover and cook for 40-45 minutes. Check consistency of barley.
- Add garbanzos and simmer for 10 minutes and you're done.
Serving Size: 10 1-cup servings
- Saute barley in coconut oil for a few minutes to brown
- Add celery
- Add garlic, smashed/pressed
- Peel and cube acorn squash. Saute for about 5 minutes, stirring frequently
- Add 2 cups of broth, stir.
- Cube tomatoes and add to mixture.
- Add cumin and bay leaf
- Add final cup of broth and bring to a boil. Stir.
- Add salt to taste
- Reduce heat to simmer, cover and cook for 40-45 minutes. Check consistency of barley.
- Add garbanzos and simmer for 10 minutes and you're done.
Serving Size: 10 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 152.4
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 129.3 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 5.9 g
- Protein: 4.5 g
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