Vegetable cooking spray
1 lb. lean ground chuck
5 c. water
3 c. canned tomatoes
1 (6 oz.) can V-8 juice
1/3 c. barley
1/3 c. dried green split peas
1/2 c. chopped onion
1 tbsp. beef bouillon granules
1/4 tsp. pepper
1/4 tsp. dried basil
1/4 tsp. oregano
1 bay leaf
3/4 c. chopped celery including leaves
1/2 c. sliced carrots

Spray Dutch oven with cooking spray. Add ground chuck and cook until browned; drain. Add water and next 10 ingredients. Bring to a boil; reduce heat, cover and simmer 30 minutes. Stir in celery and carrots; cover and simmer 30 minutes. Remove bay leaf and serve. Makes 8 servings.