Beef Barley Soup

• 1 1/2 lb. ground beef
• 1 medium onion chopped
• 3 celery stalks sliced
• 3 cans (10 1/2 oz.) condensed beef consume (undiluted)
• 1 can (28 oz.) diced tomatoes (undrained)
• 4 medium carrots sliced
• 2 cups water
• 1 can (10 3/4 oz.) condensed tomato soup (undiluted)
• 1/2 cup medium pearl barley
• 1/4 t. thyme
• 1 T. fresh parsley
• 1 bay leaf
• Salt and pepper to taste

In a soup kettle or Dutch Oven, cook beef, onion, and celery over medium heat until meat is not longer pink and vegetables are done. Drain.

Add the remaining ingredients; bring to a boil. Reduce heat and simmer uncovered for 2 hours or more until barley is tender.

Discard bay leaf before serving. Serves 12.