Tomato, Vegetable, Spinach, and Barley Soup

Step 1: Barley ... Add the barley to a bowl of cold water and let it soak a few minutes as you prepare the vegetables.

Step 2: Base ... Add the olive oil to a large pot and bring to medium heat. Add the onion, carrot, celery, peppers, garlic, a pinch of red pepper flakes, salt and pepper; and, saute until slightly tender, stirring often. You want to saute the vegetables a good 5-8 minutes until tender.

Step 3: Then, add the stewed tomatoes, broth, wine, bay leaves, all purpose seasoning, and a another pinch of salt and pepper. Note: To break up the tomatoes; just add them to a bowl and use your hands to crush them. I find this the easiest way. You can also use a potato masher or scissors.

Step 4: Barley ... Drain the barley, and set to the side. Bring the soup up to a medium high boil (medium high heat); and, add the barley. Continue to cook on high heat for a couple of minutes, stirring often; then reduce to medium low heat, and simmer for 30-45 minutes, until the barley is tender. During this time, check is any additional salt and pepper is necessary.

Step 5: Serve and ENJOY! ... Right before serving, remove the bay leaves, add the basil and spinach and stir to combine. It is rich, thick, and delicious! Garnish with a drizzle of "good" olive oil, a slice of crusty bread, and grated pecorino romano cheese.