1 lb. ground chuck
1 med. onion, chopped
1 med. green pepper, chopped
1 stalk celery, chopped
2 carrots, chopped
1 can whole tomatoes
1/4 c. barley
1 tbsp. salt
1/4 tsp. pepper
8 c. water
1 env. country vegetable soup mix with noodles

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