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Heat Fustini's olive oil in Dutch oven or stockpot until hot but not smoking. Add onion and sauté until translucent. Add carrots and sauté 2 minutes. Add zucchini, squash, corn, green beans and cabbage and sauté, stirring over medium heat until just starting to brown.
Stir in tomatoes, broth and thyme. Bring to a boil, then lower heat and simmer about 30 minutes. Add barley and cook about 10-15 minutes longer. Add more broth as needed. Remove thyme stems and stir in balsamic. Serve in deep, rimmed soup bowls, garnish with chopped chives.
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