Barley and Fresh Vegetable Soup with Italian Herbs and Hawaiian Red Sea Salt

In a stock pot, saute onions (about 1/2, diced), with minced garlic, and chopped fresh celery, carrots, corn, mushrooms, and green beans.  I didn't really measure - I usually use a couple of carrots and ribs of celery, one ear of corn, a cup or more of mushrooms and green beans.  Add 4 cups vegetable broth and about 2 more cups of water, 1 cup of pearl barley, and a 15-ounce can of whole tomatoes (take the tomatoes out, crush by hand into the soup).  Add 1/2 to 1 cup frozen or fresh green peas (I used frozen local Texas peas from Central Market).  Bring to a simmer, reduce heat to medium low, and add pepper and salt.  Add fresh basil, oregano, parsley and thyme, and 2-3 bay leaves.  Simmer for 45 minutes to 1 hour.  Stir occasionally.  The barley should get soft.  Taste and adjust seasonings.  I didn't add much salt, but I used Hawaiian Red Sea Salt.  It worked well with this dish.  I found it was better to grind a little of the salt onto each serving.  A very small amount of artisan salt added at the end of cooking or right before eating gives the dish a burst of flavor.  The experience of the actual salt crystal is enhancing as well.