Categories: Ground Beef, Main Dish, Soup

Ingredients

• 1 teaspoon vegetable oil
• 1 lb lean ground beef
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 (14 1/2 ounce) can whole tomatoes, coarsely chopped, with juice
• 1/2 cup pearl barley, thoroughly washed
• 4 cups beef stock or 4 cups beef broth
• 1 cup water
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 bay leaf
• 1 teaspoon salt
• fresh ground black pepper

Directions

1. In a large soup pot over medium heat, let the oil get warmed.

2. Add the meat, onion, garlic, celery, and carrot; stir/saute for 5 minutes, breaking up the meat with a spoon—cook until meat is no longer pink.
3. Add in the remaining ingredients; bring to a boil.
4. Lower heat to medium-low and cook, covered, for about 1 hour or until vegetables and barley are tender.
5. Remove bay leaf and throw away.

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