Sweet and Sour Barley-Tofu Hot Pot

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Ingredients

• 4 cups low-sodium no-chicken broth
• 1 28-oz can diced tomatoes
• 1/4 cup apple cider vinegar
• 1 Tbsp light brown sugar
• 2 Tbsp Sriracha sauce (or to taste)
• 4 cups thinly sliced savoy cabbage
• 2 medium parsnips, chopped (1 cup)
• 1 medium carrot, chopped (1/2 cup)
• 1 yellow onion, sliced (1 1/2 cups)
• 1 cup quick-cooking barley
• 1 12-oz pkg firm silken tofu, drained and cubed

Directions

Combine broth, tomatoes, vinegar, brown sugar, Sriracha, and 1 cup water in large saucepan. Add cabbage, parsnips, carrot, and onion; cover, and bring to boil. Add barley, reduce heat to medium low, cover, and simmer 15 minutes, or until barley has softened. Stir in tofu, and simmer 5 minutes more.

Nutrients Per Serving

• Per 2 cup serving
• Protein: 15 g
• Fat: 3 g
• Carbohydrates: 73 g
• Fiber: 14 g
• Sodium: 800 mg