Barley Chupe With Queso Fresco

Name: Barley Chupe With Queso Fresco
Ingredients: 5 cups chicken stock or low-sodium broth; 1 cup pearl barley, rinsed; 4 small red potatoes, each cut into 8 wedges; 2 bay leaves; 1/2 teaspoon ground cumin; 1 tablespoon extra-virgin olive oil; 1 small onion, cut into 1/2-inch dice; 3 garlic cloves, minced; 1/2 cup frozen baby lima beans; 2 plum tomatoes—halved, seeded and diced; Kosher salt and freshly ground pepper; 1 cup crumbled queso fresco or farmer cheese (6 1/2 ounces); 1 tablespoon chopped flat-leaf parsley