Ingredient Checklist


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.

  • 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.

Instructions Checklist
Instructions Checklist
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; total fat 7g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 15mg; sodium 665mg; potassium 641mg; carbohydrates 54g; fiber 12g; sugar 9g; protein 12g; trans fatty acidg; vitamin a 7008IU; vitamin c 53mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 36mcg; vitamin b12mcg; calcium 212mg; iron 4mg.