1 1/2 lb. ground beef
6 c. water
3 beef bouillon cubes
2 c. sliced carrots
1 1/2 c. coarsely chopped onions
1 1/2 c. coarsely chopped celery
1/2 c. coarsely chopped green pepper
1/3 c. barley
28 oz. can tomatoes, cut up (not drained)
8 oz. can tomato sauce
1 tsp. salt
1/8 tsp. pepper
2 bay leaves
1/4 c. catsup

In a 5 quart pot, brown ground beef; drain. Stir in remaining ingredients, bring to a boil. Reduce heat, cover and simmer 1 hour or until vegetables and barely are tender. Remove bay leaves. Makes 10 (1 1/2 cup) servings.