Kidney Bean, Barley, and Sweet Potato Stew |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Use fresh sage for maximum flavor. Another recipe from the AHA. Ingredients:
4 cups vegetable broth |
1/2 cup pearl barley |
2 (15 ounce) cans kidney beans, rinsed and drained |
1 large onion, diced |
1 medium sweet potato, peeled and diced |
3 medium celery ribs, diced |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/2 teaspoon dried thyme, crushed |
1 tablespoon fresh sage (1 teaspoon dried) |
Directions:
1. In a large pot, boil the broth.
2. Stir in the barley.
3. Reduce heat and cover. Simmer for 30 minutes, stirring occasionally.
4. Add the remaining ingredients except the fresh sage (if using dry sage add)
5. Simmer, covered, for 20 minutes, or until vegetables are tender. Stir occasionally.
6. Stir in fresh sage, simmer for 5 minutes.
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