1/2 - 1 lb. soup meat
1/2 c. chopped onions
1 clove garlic, minced
7 c. water
1 or 2 beef bouillon cubes
1 (1 4oz.) can tomatoes, cut in sm. pieces
3/4 c. med. Quaker barley
1/2 c. sliced celery
1/2 c. sliced carrots
1/2 tsp. basil, crushed
1 bay leaf
1 (9 oz.) pkg. frozen mixed vegetables

In a 4 quart saucepan, brown meat. Add onions and garlic; cook until onion is tender. Drain; stir in remaining ingredients except frozen vegetables. Cover; bring to boil. Reduce heat, simmer 50-60 minutes, stirring occasionally. Add frozen vegetables; cook until vegetables are tender. Additional water may be added if soup becomes too thick upon standing. Twelve 1 cup servings.

To make in crock pot: combine all ingredients except frozen vegetables and cook overnight. Add frozen vegetables and cook additional time.