1 lb. ground beef
5 c. water
1 (1 lb.) can tomatoes
1 c. chopped onion
3 carrots - sliced
3 ribs celery - sliced
1/3 c. pearl barley
1/4 c. ketchup
1 tbsp. instant beef bouillon
1 tsp. crushed basil
1 bay leaf
2 tsp. seasoned salt - optional

Brown ground beef in Dutch oven and drain off fat. Add water, tomatoes with juice, onions, carrots, celery, barley, ketchup and seasonings. Bring to a boil, reduce heat to simmer. Cover and cook 1 hour or until vegetables are done. Remove bay leaf. More tomatoes and juice may be added if thinner soup is desired. Serves 8. Freezes well.