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Recipe Summary

prep:
10 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot bring vegetable broth, onions and peppers, barley, black beans, tomatoes, root vegetables, and salt to a boil. Reduce heat and simmer, covered, for 15 minutes.

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  • Garnish with cheese and cilantro. Serve with lime wedges.

Weekend-prepped onions and peppers
  • Halve and seed 3 green and/or red bell peppers, cut 2 yellow onions into wedges and spread on a baking sheet lined with foil. Toss with 2 tsp. olive oil and 1/8 tsp. salt. Roast at 425°F until tender, 15 to 20 minutes. Slice pepper halves. Refrigerate up to 5 days.

Weekend-prepped barley
  • Cook 9 oz. regular pearled barley according to package directions. Drain and refrigerate for up to 5 days.

Weekend-prepped root vegetables
  • Cut 2 carrots, 1 parsnip, and 1 sweet potato into 1/2-inch chunks and spread on a baking sheet. Toss veggies with 2 tsp olive oil and 1/8 tsp. salt.

Nutrition Facts

327 calories; fat 7g; cholesterol 15mg; saturated fat 3g; carbohydrates 54g; mono fat 3g; poly fat 1g; insoluble fiber 12g; sugars 9g; protein 12g; vitamin a 7007.7IU; vitamin c 53mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.5mg; vitamin b6 0.3mg; folate 36mcg; vitamin b12 0.1mcg; sodium 665mg; potassium 641mg; calcium 212mg; iron 3.6mg.
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