1 1/2 pounds lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
2/3 cup pearl barley
3 to 4 medium carrots, diced
3 ribs celery, diced
1 (28 oz.) can tomatoes
3 1/2 to 4 cups beef broth
2 c. water
1 (10 1/2 oz.) can tomato soup (optional)
1 bay leaf
1/4 c. minced parsley
Salt and pepper to taste
Preparation:
Brown ground beef, onion, and garlic in skillet; drain well. Transfer meat mixture to slow cooker; add barley and remaining ingredients. Cover and cook on high 1 hour then on low 5-6 hours.
Serves 6.
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HOT BARLEY DISH   

3/4 c. barley
4 c. water
2 tbsp. butter
1 sm. diced onion
1 lb. ground beef
1 1/2 tsp. salt
1 tsp. pepper
1 can tomato soup
2 c. diced cooked celery
1 green pepper, diced
1 lg. can mushrooms
1 can peas, water and all

Cook barley, rinse and drain with cold water. Brown onion and hamburger. Add all ingredients. Bake 1 hour in Dutch oven. Serves 10. 
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BOUNTIFUL BARLEY SOUP   
1/2 to 1 lb. ground beef
1 clove garlic
1/2 c. chopped onion
7 c. water
1 (14 1/2 oz.) can whole tomatoes, unsalted
1/2 c. barley
1/2 c. celery
1/2 c. carrots
2 beef bouillon cubes
1/2 tsp. basil
1 bay leaf
9 oz. pkg. frozen veggies, any kind
Saute ground beef with garlic and onions in large soup kettle or Dutch oven. Add water and remaining ingredients except frozen veggies. Cook for 3 plus hours. In last 1/2 hour add frozen veggies. Wonderful winter soup. 
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HAMBURGER-BARLEY SOUP   
1 1/2 lbs. lean ground beef
1 med. onion, chopped or 1 tbsp. dried onion
1 (28 oz.) can tomatoes
2 cans beef consomme
2 soup cans water
4 carrots, sliced crossways
4 celery tops, chopped
Parsley to taste
10 peppercorns (in mesh bag)
1 1/2 tsp. salt
1 tsp. thyme (optional)
1/2 c. barley
Brown ground beef and onion. Drain. (Rinse, if desired). Add all other ingredients. Simmer covered for at least 1 hour - or more! Enjoy! 
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BEEF BARLEY SOUP   
````2-3 lbs. ground beef
2 lbs. chuck steak
1 lg. Spanish onion, diced
7 cloves garlic, chopped
) pkg. fresh mushrooms, sliced
2 tbsp. vegetable oil
1 1/2 gallons water
10 beef bouillon cubes
2 lbs. carrots, peeled & sliced
1 tsp. salt
1 tsp. pepper
2 bay leaves
1 tbsp. parsley
1 tbsp. sweet basil
1 tbsp. oregano
1 lb. bag barley
Using a 12 quart stock pot, brown ground beef, drain and set side. Braise steak on both sides and set aside. In the same pot sauce onion, garlic and mushrooms in oil until the onion is soft. Add water, bouillon, carrots and seasoning. Add whole steak and beef and boil at high heat for 1 1/2 hours, stirring occasionally.
Remove the steak and cut off the fat and bone. Cut the meat into cubes and return to the pot. Rinse barley and add to the soup. Cook over medium high heat for another 1 1/2 hours. Stir frequently as the soup thickens. Remove and serve.