1 1/2 lb. very lean ground beef
1 med. onion, chopped
1 (28 oz.) can tomatoes
2 c. water
3 sm. cans College Inn chicken broth
1 can tomato soup
4 carrots, sliced fine
4 stalks celery, sliced
1 tbsp. parsley
1 tbsp. bay leaf
1/2 tsp. thyme
6 tbsp. barley (or other pasta)
Pepper to taste

Use large pot; brown beef and onion, drain off all fat. Add remaining ingredients. Simmer covered 2 hours.