Vegetable and Barley Stew

Ingredients:

1 tablespoon olive oil
1 medium onion, thinly sliced
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 bay leaf
½ teaspoon dried thyme
½ teaspoon cinnamon
1/2 cup carrots, diced
2 cups low sodium canned tomatoes
4 cups low sodium vegetable broth
¼ cup pearled barley
1 cup cauliflower florets
1 cup cubed butternut squash
2 parsnips, cut into bite-size chunks
1 small sweet potato, cut into bite-size chunks

Directions:
In a medium saucepan, heat olive oil over medium head and add onion. Cook 5 minutes or until softened. Add salt, pepper, bay leaf, thyme, cinnamon, tomatoes and vegetable broth. Bring to a boil and slowly stir in barley. Reduce heat to a simmer, cover, and cook for 30 minutes. 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. Serve with whole-grain bread if desired.
Staff – Everythingantiaging.com