Vegetarian Barley Soup

• 2 tablespoons olive oil
• 1 large onion, coarsely chopped
• 1 garlic clove, minced
• 3 medium carrots, diced
• 2 celery ribs, diced
• 1 leek, thinly sliced
• 1 large yukon gold potato, diced
• kosher salt & freshly ground black pepper
• 12 cup fresh parsley, chopped
• 1 (15 ounce) can whole tomatoes, crushed in a bowl with their juices
• 34 cup pearl barley
• 8 cups vegetable broth
• 1 cup frozen peas
• 1 cup parmesan cheese, grated

1. Heat oil in a soup pot over medium heat; add onion, garlic, carrots, celery, leek, potato and season with salt and pepper.
2. Cook, stirring often, for about10 minutes.
3. Stir in half of the parsley, tomatoes, and barley; cook and stir 1 minute.
4. Pour in the stock and increase heat to bring to a boil; reduce heat and simmer, stirring occasionally, until barley is tender, about 35 to 40 minutes.
5. Taste and add more salt and/or pepper, as needed.
6. Stir in peas, simmer 5 minutes more.
7. Ladle into serving bowls; garnish with Parmesan and remaining parsley.

olive oil, onion, garlic, carrots, celery, gold potato, kosher salt, fresh parsley, tomatoes, pearl barley, vegetable broth, frozen peas, parmesan cheese

Taken from www.food.com/recipe/vegetarian-barley-soup-448292 (may not work)