Beef & Barley Soup

1 pound ground beef
1 46-ounce can V8 juice (low sodium)
1 14.5-ounce can crushed tomatoes
1/3 cup pearled barley
1/2 cup chopped onion
2 cloves minced garlic
1/4 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1 bay leaf
3/4 cup chopped celery
1 cup sliced carrots
8 ounces frozen peas
Optional Ingredients:
2 cups chopped washed greens, such as spinach, kale, or Swiss chard
2 cups sliced mushrooms

Instructions:

Coat large Dutch oven lightly with olive oil cooking spray. Place Dutch oven on stove over medium high heat.
Add ground beef. Stir to crumble while browning.
Add onion and garlic to meat. Cook onion and garlic until translucent.
Add V8 juice, crushed tomatoes, 2 cups water, barley, carrots, celery and spices.
Bring to a boil, reduce heat to a simmer, and cover.
Simmer until barley and vegetables are done (about 30 minutes).
Add frozen peas and optional vegetables.
Return to a simmer for about 8-12 minutes.
Taste for salt and serve.