1 lb. ground chuck
1 med. onion, chopped
1 med. green pepper, chopped
1/2 c. chopped celery
1/2 c. chopped carrot
8 c. water
1 (16 oz.) can whole tomatoes
1/4 c. barley
1 tbsp. salt
1/4 tsp. pepper
1 env. country vegetable soup mix with vegetables

Brown beef in Dutch oven, breaking up the lumps with a fork. Pour off all but 2 tablespoons drippings. Add onion and saute 5 minutes. Add green pepper, celery, carrots, tomatoes, barley, salt, pepper and water. Bring to boiling; lower heat. Cover and simmer 1 hour or until barley is tender. Add soup mix; cook 30 minutes longer.