Heat oil in a large pot over medium; sauté onion, carrots, and celery 5-7 minutes until starting to soften.

Add garlic; cook another minute until fragrant.

Add broth and barley; stir in paprika and thyme.

Boil; reduce heat to low and simmer 30-35 minutes until barley is tender.

Add peas; cook another 5 minutes until heated through.

Gently mash about half the peas and barley with a potato masher or spoon back for a thick, chunky texture.

Season with salt and pepper; serve hot with fresh parsley.