1 lb. lean ground beef
5 c. water
16 oz. can tomatoes, cut up
1 c. chopped onions
1 c. sliced carrots
1 c. celery
1/3 c. pearl barley
1/4 c. catsup
2 beef bouillon cubes
1 tsp. basil
1 bay leaf
Salt and pepper to taste
2 tsp. seasoned salt (contains MSG, optional)

In a large pan, brown meat, stirring slightly to break up the pieces. Drain off excess fat. Add water, undrained tomatoes, onions, carrots, celery, barley, catsup, bouillon cubes, salts, pepper, basil and bay leaf. Bring to boil, then reduce heat and simmer covered for 1 hour. Remove bay leaf and serve.