Heat the vegetable oil in a large pan over a medium heat. Add the onion, carrot and celery and cook for 5 minutes until softening.
Add the garlic, smoked paprika and cumin. Cook for 1 minute until fragrant.
Stir in the pearl barley, mixed beans and chopped tomatoes.
Crumble in the stock cube and add the water. Stir well and bring to the boil.
Reduce the heat to low, cover with a lid and simmer for 35 minutes, stirring occasionally, until the barley is tender.
Season with salt and black pepper to taste. The stew should be thick and hearty.
Ladle into bowls and scatter with fresh parsley. Serve with crusty bread if you have it.