A comforting and flavorful soup perfect for any season.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion, carrot, celery, and minced garlic to the pot. Sauté until the vegetables are softened.
Stir occasionally to prevent sticking and ensure even cooking.
Rinse the pearl barley under cold water and set aside.
Rinsing removes excess starch and prevents clumping.
Add the stewed tomatoes, chicken broth, water, bay leaf, and black pepper to the pot. Stir to combine and bring to a boil.
Use a wooden spoon to scrape the bottom of the pot for any caramelized bits.
Drain the barley and add it to the pot. Reduce the heat to a simmer and cook until the barley is tender.
Stir occasionally to prevent the barley from sticking to the bottom.
Adjust the consistency with additional water or broth if needed. Remove the bay leaf before serving.
Taste and adjust seasoning with salt or pepper as desired.
Serve the soup hot, garnished with fresh herbs or a drizzle of olive oil if desired.
Serve with crusty bread for a complete meal.
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