INGREDIENTS
14 ozs
canned tomatoes
2
carrots
2 stalks
celery
3/4 tsp
dried thyme
1/4 cup
flat-leaf parsley
4
garlic cloves
1 1/2 cups
green beans
1/2 tsp
ground pepper
1 tsp
oregano
1 tsp
paprika
3/4 cup
pearl barley
1/2 tsp
salt
1 medium
sweet potato
6 cups
vegetable broth
2 cups
water
1
yellow onion