3 or 4 tbsp. oil
1 (14 1/2 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 tsp. sweet basil
3 carrots, sliced
3 stalks celery, sliced
1/4 tsp. cayenne pepper
1 onion, chopped
1/2 c. dry brown rice
1/2 c. dry barley
About 5 bouillon cues
7 or 8 c. water
1 lb. cooked and cubed beef or chicken, if desired

In a large pot, combine all ingredients and simmer for about 2 hours. Serve hot with salad and French bread rolls.