3 tablespoons canola oil
3 cloves garlic, minced
1 cup diced Vidalia onions
3 celery stalks, chopped
2 carrots, chopped
1 chipotle pepper in adobo sauce, minced
4 cups low-sodium organic chicken broth
3 cups whole San Marzano tomatoes, hand crushed
3/4 cup pearl barley
1 tablespoon raw sugar
Freshly cracked pepper
Fresh dill, for garnish
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