Tomato-Barley Soup from Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark V

Ingredients

• 2 quarts water
• 2 28-ounce cans whole tomatoes, crushed with your hands
• 5 cloves garlic, chopped
• ¼ cup olive oil
• ¼ cup chopped parsley
• 2 large onions, chopped
• 1 teaspoon black pepper
• ½ pound barley
• Salt, to taste
• ¼ teaspoon dried dill weed
• ¼ teaspoon dried basil