In a stockpot, cook beef over medium heat until no longer pink; drain. Add the tomatoes, consomme, water, barley, onion, salt, marjoram and thyme; bring to a boil. Reduce heat; cover and simmer for 50 minutes.
Stir in all the beans and bring to a boil. Reduce heat and simmer for 10 minutes. Sprinkle individual bowls with cheese.