1 1/2 lbs ground beef

1 onion, minced

4 carrots, minced

3 ribs celery, thinly sliced

1/2 cup barley

1 (28 oz) can diced tomatoes

2 cups water

3 (10 oz) cans beef broth

1 (10.75 oz) can condensed tomato soup

1 bay leaf

1 tbs parsley

1 tsp minced garlic

1/2 tsp dried thyme

ground black pepper, to taste

heat a large soup pot over medium-high heat, and crumble in the ground beef. cook and stir until the beef is evenly browned and no longer pink. drain, and discard any excess grease.

stir in the onion, carrots, celery, and barley. pour in diced tomatoes, water, broth, and tomato soup. season with bay leaf, parsley, garlic, thyme and pepper. bring to a boil. reduce heat and cover. simmer for 2 hours, stirring frequently. remove bay leaf before serving.

10 servings