Nutrition per serving may change if servings are adjusted.
2 medium red and/or green sweet peppers, chopped
2 stalks celery, thinly sliced
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon canola oil
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
2 cups water
1 cup quick-cooking barley
6 ounces lean boneless cooked ham, chopped (1 cup)
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 cup frozen cut okra
¼ cup snipped fresh parsley (optional)
In a 4-quart Dutch oven cook sweet peppers, celery, onion, and garlic in hot oil over medium heat for 5 minutes, stirring occasionally. Stir in black pepper and cayenne pepper.
Add water, barley, and ham. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until barley is tender. Stir in tomatoes and okra. Cook, uncovered, for 5 minutes more, stirring occasionally. Divide mixture among six shallow serving bowls. If desired, sprinkle with parsley.