Brown the Meat

• In a large soup pot or Dutch oven, add the ground beef (or venison/bison) over medium heat.
• Cook until browned, breaking it into small pieces as it cooks. Drain excess fat if needed.

Sauté the Aromatics & Vegetables

• Add the diced onion, carrots, celery, and garlic to the pot.
• Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

Add Tomatoes & Liquids

• Pour in the 28-oz can of diced tomatoes, 2 cups of water or beef broth, 3 cans of beef consommé, and 1 can of tomato soup.
• Stir well to combine.

Season the Soup

• Add the bay leaf, thyme, Italian seasoning, salt, and pepper to taste.
• Stir in the 8 tablespoons of barley.

Add Optional Ingredients (If Using)

Choose any of the following to add more heartiness or vegetables:

• 1 cup diced potatoes or sweet potatoes
• 1 cup diced bell peppers (red, yellow, or green)
• 1 cup spinach or kale (add greens during the last 10 minutes of cooking so they don’t overcook)

Simmer the Soup

• Bring the pot to a gentle boil.

Reduce heat to low, cover, and simmer for 30-40 minutes