In a large stock pot with a lid, sauté the onions, celery, carrots, and bell peppers in the olive oil until the vegetables are almost soft, about 5 minutes.
Mix in the water, tomato juice and barley. Combine well, then mix in the chili powder, parsley, Italian seasoning, garlic powders, onion powders, smoked paprika, and bay leaves.
Stir well, cover, and cook for 20 minutes over medium low heat. Add in the crumbled "burgers" and cook for another 5-10 minutes or until barley is soft.
Remove the bay leaves before serving and season with salt and pepper.