1 lb. ground beef
5 c. water
1 lb. can tomatoes
1 c. chopped onion
2 to 3 carrots, sliced
2 ribs celery, sliced
1/3 c. pearl barley
1/4 c. ketchup
1 tbsp. instant beef bouillon
1 to 2 tsp. seasoned salt (optional)
1 tsp. dried basil leaves
1 bay leaf

Brown ground beef. Drain off fat. Add remaining ingredients. Bring to a boil; simmer, covered, for at least 1 hour. Remove bay leaf. Add salt or pepper if need be. Makes 8 or more servings. Keeps well.

I know we have had several versions of this soup. This one is from the cook in my school. We all like it!