1In 5-quart Dutch oven, heat broth to boiling. Stir in barley. Reduce heat to low; cover and simmer 1 hour or until tender.
2Fifteen minutes before barley is done, heat 10-inch nonstick skillet over high heat. Add sausage; cook 2 minutes, stirring occasionally, to crumble. Reduce heat to medium-high. Add onion, bell pepper and garlic; cook 4 to 5 minutes, stirring occasionally, until onion is slightly browned. Set aside.
3Stir tomatoes and paprika into barley. Return to boiling. Stir in cooked onion mixture and remaining ingredients. Cook, stirring constantly, 3 to 4 minutes or until thoroughly heated.