Vegetable-Barley Soup

2 14-ounce cans reduced-sodium beef broth
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2/3 cup quick-cooking barley
1/2 cup thinly sliced carrot
1 medium red or green sweet pepper, cut into 1/2-inch pieces
1/2 cup fresh or frozen sugar snap peas, halved crosswise, or frozen cut green beans
1/2 cup sliced leek*
1 14-1/2-ounce can low-sodium tomatoes, undrained and cut up

Recipe Directions
1. In a large saucepan or Dutch oven, combine beef broth, dried thyme (if using), salt, and black pepper. Add barley and sliced carrot. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.

2. Stir in sweet pepper, sugar snap peas, and leek. Return to boiling; reduce heat. Cover and simmer about 5 minutes more or until vegetables and barley are tender. Stir in undrained tomatoes and snipped fresh thyme, if using; heat through. If desired, garnish with thyme sprigs and carrot strips. Makes 8 side-dish servings.
*Note: When slicing the leek, use the white portion and about 1 inch of the green tops.