In a large dutch oven, heat olive oil over medium heat and saute’ chopped onion for a few minutes.
Add tomato juice and broth to onion. Add in carrots and celery and let simmer. Bring to a boil and let cook for about 10 minutes over medium heat.
In a separate medium pot, (while the veggies are cooking) cook barley as directed on box.
In a separate pan, brown meat and dispose of grease (remembering not to put grease down the drain).
When ground beef and barley are cooked, carefully add to soup mixture.
Add corn and beans.
Season with salt.
Let soup simmer for 5-6 minutes and then serve.