Cook the Ground Beef: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until it’s browned and no longer pink, breaking it apart with a spoon as it cooks. Once done, drain any excess fat.​

Sauté the Vegetables: Add the diced onion, sliced carrots, and sliced celery to the pot with the cooked beef. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for an additional minute until fragrant.​

Add the Remaining Ingredients: Stir in the rinsed barley, beef broth, diced tomatoes with their juices, dried thyme, dried basil, and the bay leaf. Mix well to combine all the ingredients.​

Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 45-50 minutes, or until the barley and vegetables are tender. Stir occasionally during this time.​

Season and Serve: Remove the bay leaf from the soup. Taste and season with salt and freshly ground black pepper as needed. If desired, garnish with chopped fresh parsley before serving.​