Ingredients

• 2 tablespoons olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups barley
• 4 cups vegetable stock
• 1 bay leaf, or more to taste
• 1 head broccoli, cut into florets
• 1 zucchini, shredded
• 1 yellow squash, shredded
• 2 carrots, shredded
• 1/2 cup water
• salt and ground black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add barley; cook and stir it is light brown and smells nutty, about 10 minutes.
2. Stir 2 cups vegetable stock and bay leaf into the pot; bring to a boil. Simmer until most of the stock is absorbed, about 10 minutes. Add 1 cup stock and broccoli. Reduce heat and simmer, covered, until most of the stock is absorbed, about 10 minutes.
3. Stir remaining 1 cup stock, zucchini, yellow squash, carrots, water, salt, and pepper into the pot. Simmer until stock is mostly absorbed and broccoli is soft, about 5 minutes. Discard bay leaf.