In a large pot over medium-high heat, soften the onion, carrots, celery and garlic with the barley and spices in the oil. Season with salt and pepper. Add the broth and bring to a boil. Cover and simmer for 30 minutes.
Add the beans, tomatoes and potato. Bring back to a boil. Cover and cook for 10 minutes or until the barley is tender. Adjust the seasoning.
Serve with naan or pita bread.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.