Ingredients
- 3/4 cup barley, uncooked
- 1 15 oz. canned pinto beans, rinsed and drained
- 4 cups vegetable broth
- 2 Roma tomatoes, diced
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 3 stalks celery, diced
- 2 medium-size carrots, small cubed
- 1 bay leaf
- 2 tablespoons olive oil
- 1 tablespoon 21 seasoning salute
- 2 teaspoons tarragon
- your favorite herb for garnish
- salt and pepper to taste
Instructions
- Heat a pan with oil, saute garlic and onion. Add tomatoes, 21 seasoning salute, tarragon, and bay leaf stir to mix well.
- Add celery, carrots, salt, and pepper stir to combine. Add barley and vegetable broth, stir, lower the heat, cover and simmer for 5 minutes or until barley is tender. Remove from the heat, garnish with herbs and serve with roasted Brussel sprouts.