1 lb ground beef
1 medium onion, chopped fine
1 28 oz. can of tomatoes
4 cups beef broth
4 carrots, peeled and thinly sliced into half moons
3 stalks celery, thinly sliced
1 bay leaf
1/2 tsp thyme (I usually use dried, but I have also used fresh)
1/2 cup barley
Salt & pepper to taste
In a big soup pot, brown the ground beef and onions over medium high heat. Drain off the fat. Then add all other ingredients and simmer covered for at least an hour, but longer is better.
