Recipe for Autumn Barley Stew


1 3/4 cup barley
10 cup vegetable broth
2 onions; chopped in large pieces
3 potatoes, white; chunked
1 large sweet potato; chunked
1 lb brussels sprouts
2 tablespoon tamari, low sodium
1 teaspoon parsley flakes
2 teaspoon oregano
1 teaspoon dill weed
3 tomatoes; wedged


Place barley and water in large pot. Bring to a boil. Add remaining ingedients, except the tomatoes. Reduceheat, cover, and simmer about 50 minutes. Add the tomatoes. Cook an additional 10 minutes. Serve hot.

Can be prepared in a slow cooker, but don't add the tomatoes until just before serving.

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