1/2 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
5 c. water
14 1/2 oz can whole tomatoes, unsalted and undrained, cut into pieces
3/4 c. quick cooking barley
1/2 c. sliced celery
1/2 c. sliced carrots
2 beef bouillon cubes
1/2 tsp. basil, crushed
1 bay leaf
9 oz. pkg. frozen mixed vegetables

In 4 quart sauce pan or Dutch oven, brown meat. Add onion and garlic; cook until onion is tender. Drain. Stir in remaining ingredients except frozen vegetables. Cover; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Add frozen vegetables; cook about 10 minutes or until vegetables are tender. Additional water may be added if soup becomes too thick upon standing. Makes eight 1 cup servings.