Italian Barley Soup - cooking recipe

Ingredients

1 1/2 quarts basic brown soup stock (See Basic Brown Stock)
2 cups water
3/4 cup barley
1 cup celery, chopped
1 cup carrot, grated
1 cup yellow onion, peeled and chopped
4 garlic cloves, crushed
1/2 cup red wine
1 piece lemon peel, about 1 inch by 1/2 inch
fresh ground black pepper
salt
1/2 tablespoon basil
1/4 tablespoon oregano
1/2 cup fresh parsley, chopped
2 bay leaves
1/2 teaspoon fresh rosemary leaf
2 tomatoes, chopped
4 tablespoons tomato paste
parmesan cheese or romano cheese, grated

Preparation

Bring soup stock and water to a boil in a large stockpot.
Reduce heat and add barley, celery, carrot, onion, garlic, red wine, lemon, pepper, and salt.
Cover and simmer for 2 hours, stirring frequently to prevent barley from sticking to the bottom of the pot.
Add the herbs, tomatoes, and tomato paste and cook for 1 more hour.
Leave the lid on during cooking and occasionally check to see if you need to add water.
Ladle into soup bowls and sprinkle with grated cheese before serving.