INGREDIENTS
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3 tablespoons canola oil
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3 cloves garlic, minced
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1 cup diced Vidalia onions
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3 celery stalks, chopped
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2 carrots, chopped
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1 chipotle pepper in adobo sauce, minced
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4 cups low-sodium organic chicken broth
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3 cups whole San Marzano tomatoes, hand crushed
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3/4 cup pearl barley
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1 tablespoon raw sugar
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Sea salt
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Freshly cracked pepper
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Fresh dill, for garnish