Ingredients

1 tablespoon olive oil
1 medium onion, thinly sliced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon cinnamon
2 cups low-sodium canned crushed tomatoes
4 cups low-sodium vegetable broth
1/4 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