Place a large pot on a medium heat.
Add the olive oil and onion.
Saute the onion for about 5 minutes, or until it has softened and started to brown.
Add the remainder of the vegetables, and saute for a further 5 minute or until the vegetables have softened slightly.
Stir in the rosemary, sage, bay leaves and barley.
Add the vegetable stock, season with salt & pepper, and bring to the boil.
Reduce the heat, and allow the soup to simmer for about 40 - 50 minutes, or until the barley is cooked. Check the liquid level occasionally, and top up with hot water or more stock if the soup appears too thick.
Stir through the chopped parsley, and check the seasonings.
Serve with crusty bread.