Ingredients
1 large onion, chopped2 garlic cloves, minced4 teaspoons olive oil1 large carrot, chopped1 small butternut squash, peeled and cubed (about 3 cups)1 medium sweet potato, peeled and cubed1/2 cup chopped sweet red pepper5 cups chicken or vegetable broth1/2 cup quick-cooking barley1/2 teaspoon dried thyme1/4 teaspoon pepper1 large tomato, seeded and chopped
Preparation
In a Dutch oven, saute onion and garlic in oil. Add the carrot, squash, sweet potato and red pepper. Saute 5 minutes longer. Stir in the broth, barley, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Add the tomato; heat through.
