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Exotic Barley Stew

Ingredients
  Raw barley 1 1⁄3 Cup (21.33 tbs), cooked
  Dry beans 1⁄2 Cup (8 tbs), cooked
  Oil 3 Tablespoon
  Onion 1 Large, chopped for about 1 1/2 cups
  Fresh green beans 3 Cup (48 tbs), chopped into 1/2" pieces
  Chopped fresh mint 2 Teaspoon
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Stock 6 Cup (96 tbs)
  Miso 3 Tablespoon
  Salt 1 Teaspoon
  Dill seed 2 Teaspoon, ground
  Fresh tomatoes/Canned tomatoes 4 Large, chopped
Directions

Heat the oil in a large soup pot or dutch oven. Start sauteing the onion, then add the green beans and continue sauteing until the onions are very soft and the green beans are tender but still crisp.
Stir in the mint, parsley, stock, miso, salt, and dill seed. Be sure to dissolve the miso in a small amount of hot stock or water first so it won't sit in a lump.
When the mixture has begun to simmer, add the tomatoes, cooked barley, and beans. (Try using small red beans for nice color contrast in the soup.)
Simmer the soup, covered, for about 1/2 hour, stirring occasionally.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegan, Vegetarian
Ingredient: 
Barley
Interest: 
Healthy

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2138 Calories from Fat 582

% Daily Value*

Total Fat 66 g101.7%

Saturated Fat 10.4 g52%

Trans Fat 0 g

Cholesterol 14 mg4.7%

Sodium 5907.6 mg246.2%

Total Carbohydrates 311 g103.7%

Dietary Fiber 84.5 g338%

Sugars 41.5 g

Protein 94 g187%

Vitamin A 158.6% Vitamin C 237%

Calcium 61.9% Iron 104.1%

*Based on a 2000 Calorie diet

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Exotic Barley Stew Recipe