Set a large heavy-bottomed stock pot over medium-high heat. Once hot, add in your oil, diced onion, celery, and carrots. Saute for 3-5 minutes until the veggies are tender.

Give the barley a quick rinse under the water using a fine mesh sieve before cooking, to wash away any dust.

Add in your rinsed barley, tomatoes with their juices, beans, water or broth, and bay leaves. Bring to a boil, and then reduce the heat and cover. Simmer for at least 20 minutes.

Add in the garlic, and season to your taste with sea salt and pepper. Simmer for another 5-10 minutes.

Carefully remove bay leaves before eating.(You may opt to leave the bay leaf in as a garnish for presentation. Just remember it should be removed before consuming.)

Enjoy your stew while hot.

Leftovers store well in the fridge for up to 5 days.