1 lb. ground beef
1 sm. onion
2 c. diced potatoes
1 c. chopped carrot
1 c. chopped celery
1 (27 oz.) can diced tomatoes, undrained
2 c. water
2 c. V-8 juice (approx.)
1/2 c. barley
2 tsp. dried oregano
2 tbsp. parsley
Salt & pepper to taste

In soup kettle brown beef with onion. Drain drippings from pan. Add remaining ingredients and bring to boil. Reduce heat and simmer for 1 1/2 hours. This soup freezes well.