Kay's Barley Soup

1 cup barley2 tablespoons oil1 large onion, chopped2 cloves garlic, minced2 small carrots, peeled, chopped2 small ribs celery with leaves, chopped4 ounces tomato sauce3 sprigs parsley, snipped1 tablespoon salt1 large bay leaf 1/2 teaspoon cracked pepper2 beef bouillon cubesRinse and sort barley. Place in 6-quart pot with enough water to cover; set aside.Heat oil in skillet and sauté onion until tender. Add garlic and cook until fragrant, about 30 seconds.Drain barley and return to pot. Add 12 cups cold water, the cooked vegetables plus carrots, celery, tomato sauce, parsley, salt, bay leaf, pepper and bouillon. Mix well, cover and bring to a boil. Reduce heat and simmer 1 hour, stirring two or three times. Check barley for doneness; continue cooking about 30 minutes or until barley is tender. Adjust seasoning.Serves 12.Cook's note: For Beef Barley Soup, parboil a beef shank and add to the soup with the vegetables. Before serving, remove meat from bone, dice and add back to soup.Nutrition values per serving: 94 calories, 2 g fat (1 g saturated), 16 g carbohydrates, 3 g fiber, 2 g protein, 0 cholesterol, 843 mg sodium.