Hearty vegetables soup with barley and lentil # shorts

Ingredients 

• 2 tablespoons neutral oil, more as needed
• 1 medium yellow onion
• 6  medium stalks celery
• 1 large zucchini
• 3 medium carrots
• 1/3 of big russet potato + 1/3 of sweet potato
• 1 Tbsp. minced garlic
• 1/3 C of red lentil and 1/3 C of barley, rinsed and drained excess water
• Salt, to taste and to add when cooking onion
• 3 medium size Roma tomatoes, chopped
• 1 (14-ounce) can tomatoes, whole or diced tomato
• 6 cups No-odium vegetable broth, homemade or store bought
• 3 bouillon cube of your choice, I used vegan no beef and no chicken cubes
• 4 cups baby spinach or baby kale

• 1 cup cooked/frozen and thaw green peas
• Dry herb of your choice: I used 1 tsp each of thyme and oregano
• 5 fresh thyme springs( optional)
• 3-4 bay leaves, dry or fresh
• 4 cups baby spinach or baby kale
• 2 tablespoons basil pesto, for serving, optional
• Parmesan cheese( optional)  and crusty bread, for serving

Instruction

• Prepare the vegetables. Dice the following (no larger than 1/2-inch), keeping them separate. 
• Sauté in order: place 2 tablespoons olive oil initially( add more as needed) in a large stockpot or Dutch oven over medium-high heat. add the onion and some salt, and sauté until softened but not browned about 3 minutes. 
• Add the carrots and celery and cook until brightened in color, 3 to 5 minutes.
• Add the sweet potato and potato and sauté until slightly softened at the edges, about 3 minutes. 
• Stir in the zucchini and fresh tomatoes, and cook until softened, about 2 minutes.
• Add red lentil, barley, and minced garlic
• Add your choice of herbs-my choices are thyme and oregano
• Add canned tomatoes, broth/water, 3 bouillon cubes of your choice. 
• Add ground black pepper, to taste, along with fresh thyme strings( optional) and bay leaves
• Stir to combine and bring to a boil over medium-high heat.
• Once boiled, turn down heat over medium-low, and the simmer for 20 minutes until the carrots,  potato, and barley are tender. 
• Stir in green peas and spinach or baby kale.
• Taste and season with salt as needed.
• Serve the soup. Ladle the soup into bowls. 
• Feel free to add shaved Parmesan cheese with a Y-peeler and scatter onto the soup, and drizzle with pesto or whatever your desire. I serve with my home made onion and crusty white bread.