Italian Barley Soup

Italian Barley Soup

2 quarts beef or vegetable broth
2 cups water
1 cup barley
1 cup celery, chopped
1 cup grated carrot
1 cup yellow onion, chopped
4 cloves garlic, crushed
1/2 cup red wine
1 piece lemon peel
Salt & pepper to taste
1 teaspoon each of basil, oregano, rosemary
1/2 cup fresh parsley, chopped
2 bay leaves
2 tomatoes chopped
4 tablespoons tomato paste

Bring the broth 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. Simmer for 2 hours. Stir ofter, or the barley will stick to the bottom of the pot. At the end of the 2 hours add the herbs, tomatoes, and tomato paste.  Continue cooking the soup for 1 more hour, the total cooking time being 3 hours.  Leave the lid on during the whole cooking process, and remember to stir often and check to see if you need to add water. Add grated cheese before serving.