Name: Autumn Barley Stew
Ingredients: 1 3/4 c Barley; 10 c Vegetable broth; 2 Onions; chopped in large pieces; 3 Potatoes, white; chunked; 1 lg Sweet potato; chunked; 1 lb Brussels sprouts; 2 tb Tamari, low sodium; 1 ts Parsley flakes; 2 ts Oregano; 1 ts Dill weed; 3 Tomatoes; wedged

It is important to note that as Jesus was standing on the brink of the most important public ministry the world had ever seen [Mt. 4:1-11], He chose to fast! Have you ever paused to reflect on the eternal consequences of what transpired in the wilderness of Judea those forty days? Heaven and hell hung in the balance. Had Jesus wavered, had He faltered, had He balked, all hope of heaven would have been dashed on the very rocks with which the enemy tempted Him. Of the dozens of things Jesus might have done to withstand temptation, He is led by the Spirit to fast.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegetarian, Vegan, Main dish, Soups	10	Servings

INGREDIENTS

1 3/4	c	Barley
10	c	Vegetable broth
2		Onions; chopped in large pieces
3		Potatoes, white; chunked
1	lg	Sweet potato; chunked
1	lb	Brussels sprouts
2	tb	Tamari, low sodium
1	ts	Parsley flakes
2	ts	Oregano
1	ts	Dill weed
3		Tomatoes; wedged

INSTRUCTIONS

Place barley and water in large pot. Bring to a boil.
Add remaining ingedients, except the tomatoes.
Reduceheat, 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.
From the files of DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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