In a large pot, pour in approximately 8 cups of water or chicken broth, then bring it to a rolling boil over medium-high heat.

Once boiling, carefully add the chopped carrots, green beans, corn, barley, onions, and potatoes. Stir well and let it return to a boil before reducing the heat to a simmer.

Season your Cemetery Soup with salt, pepper, thyme, and the bay leaves. Let it simmer on low heat for approximately 55 minutes.

After the veggies are tender, stir in the beef if using, and cook for an additional 15-20 minutes.

Taste and adjust seasoning as needed, removing the bay leaves before serving.

Ladle the Cemetery Soup into warm bowls, accompanied by crusty bread for dipping.