YIELD: 4 SERVINGS
1 medium onion
1 large carrot
1 large celery stock
1 medium green bell pepper
1 Tbsp. oil
2 garlic cloves, minced
1 (14 oz.) can diced tomatoes
3 ½ cups vegetable stock
¾ cup barley
19 oz. canned beans
¼ cup tamari or soy sauce
1 ½ tsp. chili powder
1 ½ tsp. dried oregano
1 tsp. cumin
½ tsp. black pepper
¼ tsp. salt
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Chop onions, celery, carrots and bell pepper into bite-sized pieces.
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Sauté onions in oil until translucent, then add carrots, celery, bell pepper and garlic. Saute 2 to 3 more minutes.
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Add all other ingredients. Bring mixture to a boil, then reduce heat. Simmer for 25 to 30 minutes, stirring occasionally to prevent sticking.
Recipe: Micheline Piekarski, MSM, SNS, Director of Food & Nutrition Services, Oak Park & River Forest High School, Oak Park, IL
