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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Kidney Bean, Barley, and Sweet Potato Stew

Source: dLife

A delicious stew with kidney beans, barley, and sweet potatoes.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	162.7

Total Carbs	32.0 g

Dietary Fiber	11.6 g

Sugars	2.8 g

Total Fat	0.3 g

Saturated Fat	0.0 g

Unsaturated Fat	0.0 g

Potassium	443.7 mg

Protein	8.5 g

Sodium	257.1 mg

Dietary Exchanges 0.3 Fat, 0.5 Vegetables, 1.7 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 cup low sodium vegetable broth 0.5
0 1/2 cup barley, pearl 30.0
30 oz Beans, kidney, unsalted, fat free, canned 1.0
1 each large onion 1.0
1 each sweet potatoes 3.0
3 each medium celery stalks 0.5
0 1/2 tsp salt 0.125
0.125 tsp black pepper 0.5
0 1/2 tsp ground thyme 1.0
1 tbsp fresh sage

Directions

Bring the broth to a boil over high heat in a large pot or skillet. Stir in the barley, and reduce the heat and simmer, covered for 30 minutes, stirring occasionally.
Stir in the kidney beans and onion, and simmer, covered, for 30 minutes, stirring occasionally.
Add the remaining ingredients except the fresh sage, and simmer, covered, for 20 minutes, or until the vegetables are tender, stirring occasionally.
Stir in the fresh sage, and simmer for 5 minutes. Serve.