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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.

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; 7 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 15 mg cholesterol; 665 mg sodium. 641 mg potassium; 54 g carbohydrates; 12 g fiber; 9 g sugar; 12 g protein; 0 g trans fatty acid; 7008 IU vitamin a; 53 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 212 mg calcium; 4 mg iron;

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