1 lb. lean ground beef
1 (19 oz.) can tomatoes, cut up
2 med. onions, chopped
2 med. carrots, diced
2 stalks celery, chopped
1/3 c. pearl barley
1 tbsp. instant beef bouillon granules
1-2 tsp. salt
1 tsp. dried basil, crushed
1 bay leaf

In large saucepan, cook ground beef until browned. Drain off fat. Stir in remaining ingredients and 5 cups water. Bring to boil. Reduce heat; cover and simmer 1 hour. Season to taste with salt and pepper. Remove bay leaf. Serves 6.