Add onions, carrots, and celery to oil. Season with salt and pepper, then saute until softened (about 5 minutes).
Increase heat to medium-high. Add mushrooms and cook until lightly browned, stirring frequently.
Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
Stir in broth, chickpeas, tomatoes, green beans, barley, corn, basil, oregano, and bay leaf.
Bring soup to a boil, then reduce to a simmer. Cook until barley is tender, stirring occasionally (about 30 minutes).
Mix in peas and cook until tender and hot (about 1 to 2 minutes).
Remove soup from heat. Discard bay leaf, then stir in parsley and season to taste with salt and pepper.
Serve soup hot, sprinkled with additional parsley. Enjoy!
The finished recipe is very thick and hearty. If you prefer a more brothy soup, just add more vegetable broth near the end of the cooking time.Be sure to use pearl barley for this recipe, not quick-cooking barley. If you use quick-cooking barley, it will be finished cooking before the vegetables are done.Check out the information before the recipe for more tips and substitution ideas!