Beef Barley Soup

​1 ½ pounds ground beef
1 onion, finely chopped
3 cloves garlic, minced
1 pound carrots, peeled and bias-sliced
5-6 celery ribs, bias-sliced
¾ cup pearl barley
1 (28 ounce) can crushed tomatoes
12 cups water
2 bay leaves
1 teaspoon Italian seasoning
9 beef bouillon cubes
salt and pepper
 
1. Brown beef over medium in a large soup pot; drain. Add onion, garlic, carrots, and celery and cook, stirring, until onion is translucent. Stir in remaining ingredients, bring to a boil over high, then reduce heat to medium-low and simmer until barley is cooked through, about 45 minutes. 
 
Revised November 2017