1 lb. lean ground beef
1/3 c. pearled barley
1 (16 oz.) can tomatoes, cut up and undrained
2 med. carrots, sliced
1 tbsp. instant beef bouillon
1 tsp. crushed, dried basil
Salt and pepper to taste
5 c. water
1/4 c. ketchup
2 med. onions, chopped
2 stalks celery, chopped
2 tsp. seasoned salt
1 bay leaf

In a large sauce pan, brown beef. Stir to break up pieces. Drain off excess fat. Add water, tomatoes and rest of ingredients except salt and pepper. Bring to boil, reduce heat and simmer covered for 1 hour or until vegetables are done. Season to taste with salt and pepper. Remove by leaf before serving.

Makes 10 cups.