INGREDIENTS
1 cup
barley
3
medium carrots, (peeled and sliced)
2 cups
butternut squash, (cubed)
2
whole celery stalks, (finely diced)
1
large onion, (finely chopped)
2 tbsp
tomato paste
2 cloves
garlic, (minced)
4 cups
vegetable stock
4 cups
water
2 tbsp
olive oil
1 tsp
dried thyme
1/2 tsp
salt
1/4 tsp
ground black pepper