In a large soup pot, combine 8 cups of water or broth with chopped carrots, green beans, corn, barley, onions, and diced potatoes. Stir the ingredients together and bring to a vigorous boil over medium-high heat for 5-7 minutes.

Add the beef pieces (or mushrooms), followed by salt, pepper, thyme, and bay leaves. Stir well and lower the heat to a gentle simmer.

Allow the soup to gently simmer on low heat for about 55 minutes, stirring occasionally.

Verify the tenderness of the vegetables and the doneness of the barley. Remove the bay leaves and adjust seasoning as necessary.

Ladle the soup into bowls and garnish with fresh herbs if desired. Serve with crusty bread or a seasonal salad.