1. Bring soup stock and water to a boil in a large stockpot. 2. Reduce heat and add barley, celery, carrot, onion, garlic, red wine, lemon, pepper, and salt. 3. Cover and simmer for 2 hours, stirring frequently to prevent barley from sticking to the bottom of the pot. 4. Add the herbs, tomatoes, and tomato paste and cook for 1 more hour. 5. Leave the lid on during cooking and occasionally check to see if you need to add water. 6. Ladle into soup bowls and sprinkle with grated cheese before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
