Hamburger Barley Vegetable Soup

Ingredients

700 gr beef
1,400 ml water
16 ml instant beef bouillon
260 gr carrots
180 gr coarsely onions
150 gr coarsely celery
65 gr coarsely green peppr
3/8 barley
3 gr salt
1 gr pepper
2 bay leaves
60 ml catsup
230 ml tomato sauce

Instructions

In 5 litre Dutch oven, brown ground beef (I use extra-lean): 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.