1. Heat the oil in a medium pot over medium-high heat.  Add onion, pepper, celery, thyme, and oregano, and cook until onion is translucent (about 3-5 minutes).
2. Add fresh garlic and ham.  Cook another 30-60 seconds until garlic is fragrant (careful not to burn garlic).
3. Add chicken broth, tomatoes with the juice from the can, granulated garlic, chipotle, cayenne, salt, and black pepper.  Bring mixture to a boil.
4. Once boiling, add dried barley.  Reduce to a simmer and cover.  Cook for 10 minutes.
5. Remove lid and cook another 2 minutes to get rid of excess moisture. 
6. Remove from heat, stir, and serve.

Tip: make it a meal!  Try on a bed of greens with an egg on top for a quick lunch packed with protein and fiber. 

To make, add to plate or bowl:

• 1 cup cooked greens (spinach, collards, kale, turnip, etc.), low/no salt
• 1/2 cup Cajun Barley
• 1 large egg, pan-fried with cooking spray

New nutrition information:

• Serving: 1 plate
  • Calories: 347 cal
  • Calories from Fat: 98 cal
• Total Fat: 11 g
• Cholesterol: 213 mg
• Sodium: 756 mg
• Carbohydrate: 44 g
• Dietary Fiber: 12 g
• Protein: 25 g
• Exchange: 1 starch, 1 lean protein, 1 medium-fat protein, 3 vegetable, 1/2 fat
• Carbohydrate Units: 2 units