Terhune Orchards Vegetable Soup

1 large onion, chopped
1 bunch celery, plus leaves
4 tomatoes peeled and quartered
or
1 can stewed whole tomatoes
1 pound carrots
2 zucchini, sliced
1 green pepper, cleaned and chopped
1 fennel bulb, including enough leaves to make 2 tbls, chopped
4 chicken bouillon cubes (or salt to taste)
4 cups chicken broth (or replace 2 cups of broth with V8 juice)
1/4 cup barley
1 bunch fresh thyme

Put all ingredients in stockpot and bring to a boil. Turn down to medium heat and summer 1 hour, or until barley is tender and vegetables are cooked but not too soft.