Heat the olive oil in a large pot on medium-high heat, then add the onions and garlic and saute for 2-3 minutes.

Next add the carrots, celery and potato and stir together, letting saute for another 2 minutes.

Add the barley, vegetable broth, herbs de province, bay leaves, salt and pepper and mix, bringing the mixture to a boil for 1 minute.

Reduce the heat to low then cover and let simmer for 45-60 minutes until the barley is tender

Optionally stir in some frozen peas or edamame beans and let cook in the soup for 5 minutes before serving.