1 lb. ground chuck
5 c. water
1 (14 1/2 oz.) can tomatoes
1 (6 oz.) can cocktail vegetable juice
1/3 c. barley
1/3 c. dried green split peas
1/2 c. chopped onion
1 tbsp. beef bouillon granules
1/4 tsp. pepper
1/4 tsp. basil
1/4 tsp. oregano
1 bay leaf
3/4 c. chopped celery
1/2 c. sliced carrot

Coat a large Dutch oven with cooking spray; place over medium high heat until hot. Add ground chuck, and cook until browned, stirring to crumble meat. Drain and pat dry with paper towels. Wipe pan drippings from oven with a paper towel.

Return meat to Dutch oven; add water and next 10 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 30 minutes. Stir i celery and carrot; cover and simmer 30 minutes. Remove bay leaf and serve. Yield: 8 servings.