Hamburger Barley Soup - cooking recipe

Ingredients

1 1/2 to 2 lb. ground chuck
6 c. water
2 (16 oz.) cans tomatoes, undrained
3 to 4 medium onions
2 Tbsp. beef bouillon granules
3 tsp. seasoned salt
2 tsp. dried basil
2 bay leaves
2 c. carrots
2 c. celery
2/3 c. barley
1/2 c. ketchup
salt and pepper to taste

Preparation

Brown beef and drain off fat.
Add water and all other ingredients.
Bring to a boil; reduce heat and simmer (covered) for about 1 hour or until vegetables are tender.
Season to taste with salt and pepper.
Remove leaves.
Freezes well.
Yield:
10 servings.