1 lb. ground venison
1 (16 oz.) can tomatoes, cut up
2 med. onions, chopped
2 med. carrots, sliced
2 stalks celery, chopped
1/3 c. pearl barley
1/4 c. catsup
1 tbsp. (2 cubes) instant beef bouillon
2 tsp. seasoned salt
1 tsp. dried basil, crushed
2 c. shredded cabbage

In large saucepan, cook ground venison, until browned. Drain off fat. Stir in remaining ingredients and 5 cups water. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Season to taste with salt and pepper. Serves 6. Works just as well with beef hamburger.