3 medium carrots, halved lengthwise and thinly sliced
2 medium potatoes, peeled and cubed
2 garlic cloves, minced
1 can (46 ounces) tomato juice
1 can (28 ounces) diced tomatoes, undrained
1 bay leaf
1-1/2 teaspoons dried marjoram
1-1/2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/2 cup medium pearl barley
In a Dutch oven coated with cooking spray, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the celery, carrots and potatoes. Cook and stir 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
Stir in the tomato juice, tomatoes, bay leaf and seasonings. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat and barley are tender.
Discard bay leaf. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months.
To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through.