Greek Beans and Barley

PREP: 20 minutes COOK: 6 to 8 hours (low) or 3 to 4 hours (high) STAND: 10 minutes MAKES 6 to 8 servings

Nonstick cooking spray

1 28-ounce can diced tomatoes, undrained

2 medium zucchini, halved lengthwise and cut into 1-inch pieces

2 medium yellow summer squash, halved lengthwise and cut into 1-inch pieces

12⁄3 cups regular barley

2 tablespoons tomato paste

3 cloves garlic, minced

1 teaspoon dried oregano, crushed

1⁄2 teaspoon coarsely ground black pepper

1 cup chicken-flavor vegetable broth

11⁄2 cups frozen Italian green beans

1⁄4 cup crumbled feta cheese (1 ounce)

1 Lightly coat the inside of a 31⁄2 – or 4-quart slow cooker with cooking spray. In the prepared cooker combine undrained tomatoes, zucchini, yellow squash, barley, tomato paste, garlic, oregano, and pepper. Pour broth over mixture in cooker.

2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in frozen beans. Cover and let stand for 10 minutes. Sprinkle each serving with cheese.

PER SERVING: 264 cal., 3 g total fat (1 g sat. fat), 6 mg chol., 502 mg sodium, 52 g carb., 14 g fiber, 11 g pro.

make it vegan

Substitute feta-flavor soy cheese for the feta cheese.


Don’t let your veggies get soggy. Add vegetables that cook quickly, such as tomatoes and zucchini, during the last 45 minutes of cooking.