1 lb. ground beef
5 c. water
1 (16 oz.) can tomatoes, cut up
1 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
1/3 c. barley
1/4 c. ketchup
1 tsp. basil
1 bay leaf
Salt & pepper
1 tbsp. beef bouillon

In large saucepan or Dutch oven brown ground beef, stirring to break up larger pieces. Drain off excess fat. Add rest of ingredients and bring to boil. Reduce heat and simmer, covered for 1 hour. Season to taste, remove bay leaf. Makes 10 cups soup.