Chunky Vegetable And Barley Soup - cooking recipe

Ingredients

1 (28 ounce) can whole canned tomatoes, with juices chopped
3 cups water
1/4 cup cilantro, finely chopped
1/4 cup fresh curly-leaf parsley, finely chopped
2 scallions, chopped
1 leek, chopped (light green part only)
2 carrots, chopped
2 celery ribs, chopped
1/2 cup barley
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon turmeric
salt and pepper
extra virgin olive oil

Preparation

On high heat, heat a large pot with some extra virgin olive oil, and sautee the onion, garlic, and turmeric until the onions are translucent.
Turn heat down to medium. Add the tomatoes, water, cilantro, parsley, scallions, and leek, and cook for 10 minutes. Add salt and pepper to taste.
Turn the heat down to simmer. Add celery and carrots and cook for 20 minutes with the lid on.
Add the barley, and cook for 30 minutes with the lid on, stirring occasionally. Add more salt and pepper if desired.