3/4 lb. lean ground beef
1 1/4 c. beef stock or bouillon
1 c. onion, chopped
1/2 c. carrots, diced
1/2 c. celery, diced
1 lb. canned tomatoes, crushed
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
1 bay leaf
2 1/2 tbsp. pearl barley, steamed or boiled
3/4 tsp. Kitchen Bouquet

Braise beef in heavy pot until lightly browned. Do not over cook. Leave in lumpy pieces. Add stock, vegetables and seasoning. Cover and simmer until vegetables are barely tender. Skim fat from soup. Mix with flour in a skillet and brown lightly. Add about 1 cup broth from soup and cook until clear. Add to soup pot. Discard bay leaf. Add cooked barley and Kitchen Bouquet for color and flavor.