1 lb. lean ground beef
1 c. chopped celery
1 c. chopped onion
1/2 c. chopped carrots
1/2 c. chopped bell pepper
1 garlic clove, minced
3 beef bouillon cubes
2 (14 1/2 oz.) cans beef broth
1 (10 3/4 oz.) can tomatoes (whole or cut up - do not drain)
1 sm. pkg. frozen English peas
1/2 c. barley
1 bay leaf
Water
Salt
Pepper

Cook ground beef until well done. Drain, set aside. Chop celery, onions, carrots, bell pepper. Mince garlic. Combine all in large stock pot. Add cooked ground beef, bouillon cubes, beef broth, canned tomatoes, enough water to cover. Cook 45 minutes. Add English peas, barley and bay leaf. Salt and pepper to taste. Cook additional 45 minutes. Remove the bay leaf. Serves four to six.