Tomato And Barley Soup - cooking recipe

Ingredients

1 cup onion (diced)
1 cup carrot (diced)
1 cup celery (diced)
2 teaspoons garlic (minced)
2 tablespoons olive oil
1/3 cup pearl barley
1 (14 ounce) can stewed tomatoes (I like to give them a whirl in the food processor)
2 cups chicken broth
2 cups water
1 bay leaf
1/8 teaspoon black pepper

Preparation

Heat the olive oil in a large pot.
Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
While they are cooking pour the barley into a dish with water to cover.
Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
Drain the barley and add to the pot.
Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
Add more water or broth if it thickens too much.