Ingredients for 6 servings:
1. 1 teaspoon vegetable oil
2. 1 lb lean ground beef
3. 1 large yellow onion, chopped
4. 2 garlic cloves, minced
5. 2 stalks celery, chopped
6. 2 carrots, chopped
7. 1 (14 1/2 ounce) can whole tomatoes, coarsely chopped, with juice
8. 1/2 cup pearl barley, thoroughly washed
9. 4 cups beef stock or 4 cups beef broth
10. 1 cup water
11. 1/2 teaspoon dried thyme
12. 1/2 teaspoon dried marjoram
13. 1 bay leaf
14. 1 teaspoon salt
15. 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.