Rinse barley until the water runs clean. Mix barley and chicken stock in a medium saucepan and bring to a boil. Add the garlic and boil for 3 minutes. Add the zucchini, scallions, carrots, and ginger and turn down the heat. Stir often on medium heat until barley is tender. Remove from heat and dish into bowls. Pepper the bowls to taste (not the soup in the pot) and garnish with parsley if desired. Enjoy!