In a medium pot, sauté onions and garlic in olive oil until onions are translucent.
Add carrots, celery and parsnips. Cook on medium heat for 3-5 minutes.
Add broth, water, chick peas and herbs. Bring to boil then lower heat. Cover pot and allow to simmer for 8-10 minutes, stirring occasionally.
Remove from heat and stir in barley.
Season with salt and pepper to taste.
Serve hot and enjoy!
TIP: Soup's flavors will develop overnight and taste even better the next day!