1/2 lb. ground beef
1/2 c. onions, chopped
1 clove garlic, minced
5 c. water
1 (14 oz.) can whole tomatoes, undrained, cut-up
3/4 c. barley
1/2 c. celery, sliced
1/2 c. carrots, sliced
2 beef bouillon cubes
1/2 tsp. crushed basil
1 bay leaf
1 (8 oz). pkg. frozen vegetables (your choice)

In 4-quart pan, brown meat, add onions and garlic. Cook until onions are tender. Drain and stir in remaining ingredients. Cover and bring to boil and reduce heat. Simmer 10 minutes, then add frozen vegetables. Simmer 10 minutes more or until tender. Extra water and bouillon cube may be added if soup is too thick.

Makes 8 (1 cup) servings.

Submitted by: Stacey Burns