Bean and Barley Soup

1 c dried beans, soaked overnight
1 Tbsp olive oil
2 c chopped onion
1c chopped parsley
1c chopped carrot
1 c chopped celery
9 c water
2 c Chicken or Vegetable Broth
2 bay leaves
1/3 c uncooked pearl barley
1/2 tsp salt
1/2 tsp black pepper

1. Heat oil and saute onion, parsley, celery and carrot until tender and fragrant.
2. Add beans, water, broth and bay leaves. Bring to a boil. Reduce heat and simmer 1-1.5 hours or until beans are tender. Discard bay leaves
3. Place 3/4 cup beans and 3/4 cup cooking liquid in blender and puree. Return to pot.
4. Stir in barley, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes or until barley is soft.

Top with red pepper and parmesan cheese.