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

In large skillet or Dutch oven brown beef stirring slightly to break up larger pieces. Drain off excess fat. Add remaining ingredients; reduce heat. Simmer, covered 1 hour, or until vegetables are tender. Season to taste with salt and pepper. Remove bay leaf. Makes 10 cups.