1. Saute the onion in a little olive oil until lightly golden brown.
2. Dice all vegetables.
3. Add the barley, water, tomatoes, yams or butternut squash, potatoes, celery, and some of the seasonings, and cook for about 45 minutes.
4. Add the diced carrots and zucchini, and cook for another 30 minutes.
5. Add chopped cilantro, salt and pepper (to taste).

Serve with cornbread.