Ingredients:

• 1 large onion, chopped
• 1 bunch celery, plus leaves, chopped
• 4 tomatoes, peeled and quartered or 1 can (28oz) stewed whole tomatoes
• 1 lb carrots, peeled and chopped
• 2 zucchini, sliced
• 1 green pepper, deseeded and chopped
• 1 fennel bulb, including enough leaves to make 2 tbsp, chopped
• 4 cups chicken or vegetable broth
• 1 bunch fresh thyme, use leaves only
• 1/2-cup barley (not instant)
• 2 garlic cloves, chopped
• ½ teaspoon pepper
• Kosher salt, to taste

Directions:

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