Hamburger Soup

1teaspoon vegetable oil 2lb lean ground beef

1large yellow onion, chopped

2garlic cloves, minced

2stalks celery, chopped

2carrots, chopped

1(14 1/2 ounce) can whole tomatoes, coarsely chopped, with juice. I will use frozen tomatoes. 

1⁄2cup pearl barley, thoroughly washed

4cups beef stock or 4 cups beef broth

1cup water

1⁄2teaspoon dried thyme

1bay leaf

1teaspoon salt

fresh ground black pepper

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

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.

Add in the remaining ingredients; bring to a boil.

Lower heat to medium-low and cook, covered, for about 1 hour or until vegetables and barley are tender. I like to let the soup simmer all morning or for a few hours. 

I like to add a can of tomato soup before serving to thicken the soup

Remove bay leaf and throw away.