Add ground beef to a soup pot and cook, constantly stirring over medium heat, until the beef changes its color from pink to brown. Remove any excess fat if needed.

Stir in the onion, celery, barley, and carrots. Add chopped tomatoes, tomato soup, broth, and water to the pot. Season the soup with garlic, parsley, pepper, salt, bay leaf, and thyme. Let it come to a simmer. Decrease the flame to low and cover; cook, frequently stirring, for two hours. Before serving, take out and discard the bay leaf.

Serve hot and enjoy!