Recipe - Hamburger Barley Vegetable Soup

1 One half pound Ground beef
6 cup Water
3 teaspoon Instant beef bouillon
2 cup Sliced carrots
1 One half cup Coarsely chopped onions
1 One half cup Coarsely chopped celery
One half cup Coarsely chopped green peppr
1/3 cup Barley
1 teaspoon Salt
1/8 teaspoon Pepper
2 Bay leaves
One fourth cup Catsup
1 cn (28 oz.)tomatoes, undrained
1 cn (8 oz) tomato sauce

In 5quart Dutch oven, brown ground beef (I use extralean): drain. Stir in
remaining ingredients. Bring to a boil. Reduce heat: cover and simmer 1
hour or until vegetables and barley are tender. Remove bay leaves. Tip:
Flavor improves if chilled overnight and reheated before serving. Submitted
by Isabel Sullivan, Salt Lake City, Utah.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini