2 lbs. ground chuck
16 oz. can stewed tomatoes
6 oz. tomato juice
7 c. water
1 c. celery, diced
1/2 c. celery tops, diced
1/2 c. pearl barley
1 tsp. salt
Pepper to taste
1 garlic clove, diced
2 tbsp. light soy sauce
1 bay leaf
1/2 tsp. paprika
1/2 tsp. basil
2 carrots, diced
1 baking potato, diced

Brown ground chuck, drain. Put everything except carrots and potato in soup pot. Bring to a boil. Reduce to simmer. Simmer 45 minutes. Add carrots, cook 10 minutes. Add potato and continue cooking for an additional 20 minutes. Remove bay leaf and discard before serving soup.