Baked Vegetarian Stew

Name: Baked Vegetarian Stew Recipe
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4
Ingredients: 1 quart stewed tomatoes (preferably ones you have canned yourself); 2 cups fresh zucchini sliced 1/4 thick; 2 large carrots peeled and cut into 1 sections; 1 cup rutabaga cubed; 2 stalks celery diced large; 1/2 cup barley; Fresh Ground Pepper to taste; Salt; Old Bay Seasoning; Combine ingredients stirring well enough that the barley is covered. Place in a pottery crock and cover with lid (foil if you don't have a lid). Place crock in a COLD OVEN. Bake at 350 degrees for 2-3 hours. Serve with crackers or fresh bread.

Minutes to Prepare: 20
Minutes to Cook: 180

Number of Servings: 4

Ingredients

1 quart stewed tomatoes (preferably ones you have canned yourself)2 cups fresh zucchini, sliced 1/4" thick2 large carrots, peeled and cut into 1" sections1 cup rutabaga, cubed 2 stalks celery, diced large1/2 cup barleyFresh Ground Pepper to tasteSaltOld Bay SeasoningCombine ingredients stirring well enough that the barley is covered. Place in a pottery crock and cover with lid (foil if you don't have a lid). Place crock in a COLD OVEN. Bake at 350 degrees for 2-3 hours. Serve with crackers or fresh bread.

Directions

Combine ingredients stirring well enough that the barley is covered. Place in a pottery crock and cover with lid (foil if you don't have a lid). Place crock in a COLD OVEN. Bake at 350 degrees for 2-3 hours. Serve with crackers or fresh bread.

Serving Size: Makes 4 generous servings

Number of Servings: 4

Recipe submitted by SparkPeople user HOPE4THEBEST.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 135.4
Total Fat: 0.8 g
Cholesterol: 0.0 mg
Sodium: 616.0 mg
Total Carbs: 31.9 g
Dietary Fiber: 6.8 g
Protein: 4.3 g

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