5 c. water
1 (No. 2) can tomatoes
1 rib celery, chopped
1 sm. onion, chopped
1 (10 oz.) box frozen mixed vegetable
1/4 c. quick barley
1 tsp. sugar
1/2 tsp. red hot sauce
1/2 tsp. Worcestershire sauce
Salt and pepper to taste

In skillet cook 1 lb. ground beef until red color leaves, but do not brown. Put in soup pot and add rest of ingredients. Mix well. Simmer slowly for about 45 minutes. This is a thick soup. 5 to 6 servings.