Recipe: Autumn Barley Stew

Autumn Barley Stew
From the files of Deeanne
Yield: 10 servings

1 3/4 cup barley
10 cups vegetable broth
2 onions; chopped in large pieces
3 potatoes, white; chunked
1 large sweet potato; chunked
1 lb brussels sprouts
2 tbsp tamari, low sodium
1 tsp parsley flakes
2 tsp oregano
1 tsp dill weed
3 tomatoes; wedged

Place barley and water in large pot. Bring to a boil. Add remaining ingredients, except the tomatoes. Reduce heat, cover, and simmer about 50 minutes. Add the tomatoes. Cook an additional 10 minutes. Serve hot. Can be prepared in a slow cooker, but don't add the tomatoes until just before serving.