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.

tip

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