Vegetarian barley soup

2 tablespoons olive oil 1 large onion, coarsely chopped 1 clove garlic, finely chopped 3 medium carrots, cut into 1/2-inch dice 2 stalks celery, cut into 1/2-inch dice 1 leek, finely sliced 1 large Yukon Gold potato, cut into 1/2-inch dice Salt and pepper, to taste 1/2 cup chopped parsley 1 can (15 ounces) whole tomatoes with their juices, crushed in a bowl 3/4 cup barley 8 cups vegetable broth 1 cup frozen peas 1 cup grated Parmesan

1. In a soup pot over medium heat, heat the oil until it is hot. Add the onion, garlic, carrots, celery, leek, potato, salt, and pepper. Cook, stirring often, for 10 minutes.

2. Stir in 1/4 cup parsley, tomatoes, and barley. Cook, stirring, for 1 minute.

3. Pour in the stock and bring to a boil. Simmer the soup, stirring occasionally, for 35 to 45 minutes, or until the barley is tender. Taste for seasoning and add more salt and pepper, if you like.

4. Stir in the peas. Continue simmering for 5 minutes, or until they are hot.

5. Ladle the soup into bowls and sprinkle with Parmesan and the remaining 1/4 cup parsley.