Barley Hoppin’ John

From EatingWell:  September/October 2010

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 small red bell pepper, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 14-ounce can vegetable broth
• 1 cup quick-cooking barley
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 2 teaspoons lemon juice
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 2 15-ounce cans black-eyed peas, rinsed
  
  Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper and celery. Cook until the vegetables soften, 3 to 4 minutes. Add garlic and cook 1 minute. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil. Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes. Remove from the heat and stir in black-eyed peas. Cover and let stand for 5 minutes. Serve hot.
  
  Per serving: 320 calories; 5 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 58 g carbohydrates; 0 g added sugars; 12 g protein; 11 g fiber; 677 mg sodium; 529 mg potassium.
  Nutrition Bonus: Vitamin C (58% daily value), Folate & Vitamin A (24% dv), Potassium (15% dv).
  Carbohydrate Servings: 3
  Exchanges: 3 1/2 starch, 1 vegetable, 1 lean meat, 1 fat