Serving size: 1/5 of recipe
Ingredients:
- Water (2 cups)
- Spinach, frozen (8 ounces)
- Coconut oil (2 tablespoons)
- Garlic powder (1/4 teaspoon)
- Sweet potato, medium, diced (1 piece)
- Sea salt (a pinch)
- Pepper, freshly cracked (a pinch)
- Onion, small, diced (1 piece)
- Bay leaf (1 piece)
- Red peppers, frozen (10 ounces)
- Carrots, sliced (3 pieces)
- Zucchini, diced (1 piece)
- Vegetable broth (1 quart)
- Italian seasoning (1 ½ teaspoons)
- Mixed veggies, frozen (2 cups)
Directions:
1. Follow package directions in cooking the barley. Set aside in a large bowl after draining.2. Heat a Dutch oven pot (5-quart) on medium. Add the onions to cook for about three minutes before stirring in the sweet potato and carrots. Saute for about four to five minutes or until softened, then sprinkle with pepper and salt.
3. Pour in water, vegetable broth, and frozen mixed veggies (2 cups). Add the garlic powder, bay leaf, and Italian seasoning. Stir to combine before allowing mixture to boil, then reduce heat to low. Let everything simmer, covered, for ten minutes.
4. Stir in the zucchini dices, frozen red peppers, and frozen spinach. Cover and cook for five minutes or until the spinach and zucchini are tender yet firm and the entire mixture is completely heated through.
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