1 1/2 lbs. ground beef
1 c. onion, chopped
1/2 c. celery, chopped
3 tbsp. cooking oil
2 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. marjoram leaves
1/2 bay leaf
2 (1 lb.) cans tomatoes
1 (10 1/2 oz.) can cream of mushroom soup
2 1/2 c. water
3/4 c. barley
1/2 c. green pepper, chopped
1 (1 lb.) can peas

Saute ground beef, onion and celery in hot oil in Dutch oven until browned. Stir in salt, pepper, marjoram, bay leaf, tomatoes, soup, water, barley, green pepper and undrained peas; mix well. Bring mixture to a boil. Turn into 15 x 10 5/8 x 2-inch shallow roasting pan (4-quart). Cover with lid or foil. Bake at 375 degrees for 1 1/4 hours, or until barley is tender. Add water, if necessary. Makes 10 to 12 servings.