So simple, so good.
Step I:
1 1/2 quarts of beef broth (canned is fine)
2 cups cold water
1/4 cup barley
1 celery stalk chopped
2 carrots peeled & diced
1 medium onion, chopped
4 garlic cloves, minced (jar is fine)
1 inch x 1 inch piece lemon peel
Salt & pepper to taste
Step II:
1/2 tsp. dried basil
1/2 tsp. oregano
1/2 cup fresh parsley, chopped
2 bay leaves
1/2 tsp. dried rosemary
2 tomatoes – chopped
4 Tbsp. tomato paste
1 cup grated Pecorino Romano or Parmesan (optional)
Put the stock and water in a large pot and bring to boil. Add barley and turn down to a low simmer. Add the celery, carrot, onion, garlic, lemon peel, salt & pepper and simmer, covered, for 2 hours. Stir this often because the barley sticks.
Now begin Step II.
After 2 hours is up, add all the herbs, tomatoes and paste. Continue cooking, covered for 1 more hour, stirring often. Remove the bay leaves. Ladle into bowls and sprinkle some grated cheese on top.