Hamburg Soup - cooking recipe

Ingredients

1 lb. hamburg
5 c. water
2 beef bouillon cubes
1 (16 oz.) can undrained tomatoes, cut up
1 c. sliced carrots
1 c. sliced celery
1 c. chopped onions
1/4 c. catsup
2 tsp. seasoned salt
1 tsp. basil
1 bay leaf
salt and pepper to taste
1/3 c. pearl barley

Preparation

In a large heavy pan, brown hamburg, stirring slightly to break up pieces.
Drain off excess fat.
Add all other ingredients except barley.
Bring to a boil, then reduce heat and simmer covered for 45 minutes.
Add barley and simmer for another 15 minutes.
Taste and adjust seasonings, if needed.
Remove the bay leaf and serve.