Bret's Tomato Florentine Soup with Barley

1 c. dry barley, soaked overnight
1 med. onion, diced
2 cloves garlic, minced
3 tbsp. olive oil
2 (1 lb.) cans tomatoes
2 (1 lb.) cans tomato sauce
         or 1 c. tomato paste and 2 c. tomato juice
2 tsp. oregano
2 tsp. basil
2 tsp. thyme
3 c. fresh spinach, washed & chopped
3 c. coarsely washed & chopped baby bok choi
1/3 c. sour cream
Salt & pepper to taste

Soak the barley overnight.  If short on time, boil the barley on high for 20 minutes in 3 c. of water.

Cook the barley on medium-low heat until tender (~40 minutes)

While the barley is cooking, saute the onion and garlic in olive oil.  Add tomatoes, tomato sauce, bok choi, spices.  Simmer for 30 minutes.  Add the spinach, and barley.  Simmer another 10 minutes.  Stir in sour cream.