Put the hulled barley in a bowl with enough water to cover. Add the apple cider vinegar. Cover the bowl with a towel and leave out on the counter to soak overnight (or for at least 8 hours).

The next day, drain and rinse the barley and add to a pot with 2 cups of water. Bring to a boil, lower the heat, and simmer (covered) for about 15 min until soft.

Put the red pepper and tomatoes into a large baking dish and drizzle with 2 tablespoons of the oil. Roast for 20 minutes at 350F (180C).

Heat the remaining 2 tablespoons of oil in a large pan over medium heat. Add the onion, garlic, carrot, and celery and cook for about 5 minutes. Add the paprika, cumin, basil, and thyme and cook for 1 minute.

Add the roasted red peppers and tomatoes, bone broth, tomato sauce, and balsamic vinegar. Bring to a boil, reduce heat, and cook for 10 minutes (or until carrots are soft).

Remove from heat and blend the soup until smooth. Add the cooked barley and stir well. Season with salt and pepper to taste.

Enjoy!