Wash and cut your veggies before you start the cooking process.

Heat olive oil in a large pot over medium heat. Add red peppers, yellow peppers, carrots, onion, garlic, celery, and corn. Stir to coat veggies with oil then cover and let cook for about 5 minutes, stirring occasionally and checking to be sure the veggies aren't browning to quickly.

Uncover pot and cook, stirring occasionally until veggies are softened and start to brown slightly, about 5 more minutes.

Add tomato paste, thyme, chili powder, cumin, paprika, salt, and pepper to the vegetable mixture. Stir to combine well and continue to cook for another 4-5 minutes.

Add vegetable stock or broth to the pot and stir to combine and release any caramelized dark brown bits that may be on the bottom of the pot. Stir in the barley and add the cilantro sprigs.

Over medium high heat, bring soup mixture to a boil, cover, reduce heat to medium-low and simmer for 45 minutes or until barley is completely cooked.

Uncover and let soup simmer another 15 minutes.

Turn off heat, remove cilantro sprigs and stir in the fresh spinach.

Serve as is, or top with parmesan cheese, chopped cilantro, and freshly squeezed lime juice.

Another option to brighten up the soup is to top with some lemon zest.