Tomato Barley Stew
- 6 cups water
- 1 cup uncooked barley
- 2 tablespoons oil
- 1 cup chopped onion
- 4 large garlic cloves, minced
- 34 cup coarsely chopped carrot
- 1 teaspoon basil
- 12 teaspoon tarragon
- 2 cups chopped broccoli (bite size pieces)
- 1 (28 ounce) canwhole tomatoes with juice, chopped
- 2 cups tomato juice (V-8 works great)
- 12 teaspoon salt
- black pepper (use lots!!)
- In a soup pot, bring water to a boil.
- Add barley, lower heat to a simmer, cover and cook until barley is tender.
- Add oil to frying pan and set over medium heat.
- When the oil is hot, add the onions, garlic, carrot, basil and tarragon.
- When the onions are lightly browned, add the veggies, with the canned tomatoes to the broccoli.
- Add the tomato juice.
- Cook 30 min more, covered, stirring occasionally.
- Add salt and pepper to taste.
- Serve hot.
water, barley, oil, onion, garlic, carrot, basil, tarragon, broccoli, tomatoes, tomato juice, salt, black pepper
Taken from www.food.com/recipe/tomato-barley-stew-151415 (may not work)