Categories: haven't tried, soup

Ingredients

• 1 tbs olive oil
• 1 medium onion, thinly sliced
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/2 tsp cinnamon
• 2 cups low-socim crushed tomatoes
• 4 cups low-sodium vegetable broth
• 1/4 cup pearled barley
• 1 cup cauliflower florets
• 1 cup cubed butternut squash
• 2 parsnips, cut into bite-sized chunks
• 1 small sweet potato, cut into bite-sized chunks

Directions

1. In a medium saucepan, heat olive oil over medium heat and add onion. Cook for 5 minutes or until softened. Add salt, pepper, bay leaf, thyme, cinnamon, tomatoes, and vegetable broth.

2. Bring broth to a boil and stir in barley. Reduce heat to a simmer, cover, and cook for 30 minutes.

3. Add vegetables to pot and return broth to a boil. Reduce heat to a simmer and continue cooking, covered, for 15 minutes or until vegetables are tender, stirring occasionally.

4. Serve with whole-grain bread, if desired.

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