In a large stockpot cook the barley in the first 4 cups of water for about 20 minutes, do not drain. Add the celery, carrots, onion, diced tomato, garlic, herbs d’Province, garlic powder, onion powder, oregano, bay leaf, water and vegetable base. Stir to combine. Bring to a boil, reduce heat, cover and simmer for about 10 minutes. Add the balance of the ingredients, return to a boil, reduce heat and simmer an additional 5 minutes. Make sure to taste and adjust seasoning as desired. Remove bay leaf and discard. Serve hot.