Heat olive oil in a stockpot over medium heat.

Saute the chopped onion in olive oil for about 5 minutes, until softened.

Add garlic, dried tarragon, and black pepper to the pot.

Saute for about a minute until fragrant.

Pour in water, then add the sliced beets, pearl barley, and tamari.

Cover the pot and bring the mixture to a boil.

Reduce heat to low and simmer for approximately 30 minutes.

Add the rinsed and drained black soybeans to the soup.

Continue to simmer for another 10-15 minutes, stirring regularly to prevent the barley from sticking.

Simmer until the barley is tender.

Stir in balsamic vinegar and chopped fresh dill.

Prepare the pumpernickel croutons by preheating the oven to 400 degrees F.

In a wide shallow bowl, combine olive oil, dried tarragon, and salt.

Add the diced pumpernickel bread and toss gently to coat evenly.

Spread the bread in a single layer on a cookie sheet.

Toast in the preheated oven for 8-10 minutes, stirring once halfway through.

Remove from the oven and let the croutons cool.

Serve the soup hot with pumpernickel croutons on top.

Garnish with more fresh dill, if desired.