Vegetable cooking spray
1 lb. lean ground beef
5 c. water
1 (14 1/2 oz.) can no-salt stewed tomatoes
1 (6 oz.) can low-sodium cocktail vegetable juice
1/3 c. barley
1/3 c. dried green split peas
1/2 c. chopped onion
1 tbsp. beef flavored bouillon granules
1/4 tsp. pepper
1/4 tsp. dried whole basil
1/4 tsp. dried whole oregano
1 bay leaf
3/4 c. chopped celery, including leaves
1/2 c. sliced carrots

I also add lentils and often use tomatoes, corn and okra instead of the tomatoes.

Coat a large Dutch oven with cooking spray; place over medium high heat until hot. Add ground beef and cook until browned, drain and pat dry with paper towels. Add water and all ingredients except celery and carrots. Bring mixture to boil, cover, reduce heat and simmer 45 minutes. Stir in celery and carrots and simmer additional 45 minutes. Remove bay leaf.