1 1/2 qts. rich beef stock
2 c. water
3/4 c. barley
1 c. celery, chopped
1 c. grated carrot
1 c. yellow onion, peeled and chopped
4 cloves garlic, crushed
1/2 c. red wine
1 piece lemon peel, about 1 x 1/2 inch
A little salt and lots of pepper
1/2 tbsp. basil
1/4 tbsp. oregano
1/2 c. fresh parsley, chopped
2 bay leaves
1/2 tbsp. whole rosemary
2 tomatoes, chopped
4 tbsp. tomato paste
Fresh grated Parmesan or Romano cheese

Bring the stock and water to a boil. Add the barley and turn down to a light simmer. Add the celery, carrot, onion, garlic, red wine, lemon peel, pepper and salt and simmer covered for 2 hours. Stir often, or the barley will stick to the bottom of the pot.

After 2 hours, add the herbs, tomatoes, and tomato paste. Continue cooking the soup, covered, for 1 more hour, for a total cooking time for 3 hours. Stir in a handful of grated cheese before serving, and do so with a green salad and Italian bread or rolls.