1/2 lb. ground beef
1 clove garlic, minced
1 (12 to 14 oz.) can tomatoes, diced
1/2 c. sliced celery
2 beef bouillon cubes
1/2 tsp. dried basil
1/2 c. chopped onion
5 c. water
3/4 c. quick cook barley
1/2 c. sliced carrots
1 bay leaf
1 (9 oz.) pkg. frozen mixed vegetables

Brown meat and drain; stir in rest of ingredients. Bring to a boil and simmer until vegetables are tender. Additional water may be added if soup becomes too thick.

Serves 8 to 10 cups.