In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add diced onions, carrots, and celery, stirring frequently for 7 minutes until the onions are translucent.

Stir in 2 minced garlic cloves, 1 teaspoon of dried oregano, and 2 bay leaves. Cook for an additional minute until fragrant.

Add 1 cup of rinsed pearled barley, 1 cup of cubed potatoes, and 2 tablespoons of tomato paste. Stir well to combine.

Pour in 4 cups of vegetable broth or water and season with salt and pepper. Increase heat to high and bring to a boil.

Once boiling, cover and reduce heat to low. Let simmer for 25-30 minutes until the barley is tender.

Stir in 1 cup of frozen peas and cook for an additional 5 minutes.

Turn off heat and remove bay leaves. Taste and adjust seasoning. Drizzle olive oil over each bowl before serving.