Vegetarian

Tomato Barley and Navy Bean Stew is for Soup.

Tomato Barley and Navy Bean Stew takes 10 minutes to prepare.

Tomato Barley and Navy Bean Stew takes 300 minutes to cook.

Tomato Barley and Navy Bean Stew makes 4 servings.

The ingredients for Tomato Barley and Navy Bean Stew are:

3.5 cups (1 28oz can) crushed tomato,
1/2 cup pearl barley,
1.5 cups water,
1 cup dry navy bean,
3 cloves garlic,
1 tbsp oregano,
1 tbsp thyme,
2 tbsp chopped green onion,
1 tbsp apple cider vinegar,
1 tsp cayenne pepper

Here is how you make Tomato Barley and Navy Bean Stew:

Crock pot stew:Soak one cup of dried navy beans in 3 cups of water in the fridge overnight.Drain navy beans and rinse. Add drained navy beans, 1/2 cup pearl barley, 3.5 cups of crushed canned tomatoes (one 28 oz can), crushed garlic, oregano, chopped green onions, thyme, add 1 to 1.5 cups of water, should just about fill a 1.5 quart Crock Pot. Set on high for 5 hours.Makes a total of 1.5 quarts, 6 cups. Makes four 1.5-cup servings. Note: I like things pretty garlicky, so you may want to reduce to one clove if you don't. I also add some cayenne pepper, but I didn't see that on the ingredient list.Number of Servings: 4Recipe submitted by SparkPeople user NOELCLOVER.

The nutritional information for Tomato Barley and Navy Bean Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 197.2

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 271.8 mg
• Total Carbs: 41.8 g
• Dietary Fiber: 11.3 g
• Protein: 8.3 g