1 lb. ground beef
5 c. water
1 (16 oz.) can tomatoes, cut up
2 med. carrots, cut up
2 med. onions, chopped
2 celery stalks, chopped
1/3 c. barley
1/4 c. ketchup
1 tbsp. instant beef bouillon granules
2 tsp. salt
1 tsp. dried basil
1 bay leaf

In a large saucepan or Dutch oven, brown beef and stirring slightly to break up. Drain off excess fat. Add water, undrained tomatoes, carrots, onions, celery, barley, ketchup, bouillon, salt, basil, and bay leaf. Bring to boil; reduce heat and simmer 1 hour or until vegetables are tender. Season with salt and pepper. Remove bay leaf. Makes 10 cups. May be frozen.