Baked Vegetarian Stew

Baked Vegetarian Stew
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Baked Vegetarian Stew calories by ingredient
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Introduction

Perfect on a rainy day when you want to light the oven to take the dampness out of the house. Perfect on a rainy day when you want to light the oven to take the dampness out of the house.
Number of Servings: 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.

Tips

When using a pottery crock it is essential that you place the pottery in a cold oven and allow it to heat slowly with the oven. Placing the crock in a heated oven has the potential of cracking or breaking the crock.


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.

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