Categories: Vegetables

Ingredients

• 1 Tbsp. canola oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups unsalted vegetable broth
• 1 cup uncooked pearled barley
• 1/2 tsp. turmeric
• 1/2 tsp. cumin
• 1/2 tsp. coarse salt
• 2 medium yellow squash, halved lengthwise, then crosswise in 1 1/2-inch slices
• 1 large red bell pepper, coarsely chopped
• 1 (15 oz.) can reduced-sodium black beans, rinsed
• 1 cup frozen green peas, thawed

Directions

1. In a large nonstick skillet, heat oil on medium. Add onion and garlic; cook 4 minutes, stirring occasionally. Stir in broth, barley, turmeric, cumin, chile powder and salt. Heat to boiling. Reduce heat to low; cover and simmer 40 minutes, stirring occasionally. Stir in squash and barley are just tender. Stir in peas. Cover, cook 3 to 5 minutes or until peas are cooked. Let stand 5 minutes, covered to blend flavors.

2. makes 9 cups

Email to a friend | Print this recipe | Back