Vegetable barley soup

It's raining here (again) and although I generally stop making soups when the daffodils bloom, we are supposed to get rain here for the next 4 days. Soup seemed to be a natural meal for the next couple of days.

Here's my recipe for vegetable barley soup.

2 Tbs. olive oil
1 C. sliced and rinsed leeks
2 C. frozen corn kernels
2 C. cooked barley
1 C. canned diced tomatoes
1/2 C. sliced carrots
4-5 sliced mushrooms
1 1/2 C. white beans (rinsed)
3 Tbs. Better Than Bouillon
1 bay leaf
5-6 C. water
salt and pepper
Grated Parmesan cheese

In a large pot, add olive oil and leeks, saute for 3-4 minutes until leeks begin to sweat. Add corn, cooked barley, tomatoes, carrots, beans, and mushrooms. Stir to combine and add in bouillon, water and bay leaf. Reduce heat to medium low, cover and let cook for at least 30 minutes, preferably longer. Taste and season with salt and pepper as needed.

When ready to serve, ladle soup into a bowl and add a spoonful of grated Parmesan cheese to top before serving.