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Kidney Bean, Barley, and Sweet Potato Stew
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 80 minutes
Difficulty: Intermediate

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
, 1/2 Vegetables , 2 Starch
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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4 cup  low sodium vegetable broth
0 1/2 cup  barley, pearl
30 oz  Beans, kidney, unsalted, fat free, canned
1 each  large onion
1 each  sweet potatoes
3 each  medium celery stalks
0 1/2 tsp  salt
0.125 tsp  black pepper
0 1/2 tsp  ground thyme
1 tbsp  fresh sage
  1. 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.
  2. Stir in the kidney beans and onion, and simmer, covered, for 30 minutes, stirring occasionally.
  3. Add the remaining ingredients except the fresh sage, and simmer, covered, for 20 minutes, or until the vegetables are tender, stirring occasionally.
  4. Stir in the fresh sage, and simmer for 5 minutes. Serve.

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