Hamburger Barley Vegetable Soup

Ingredients

1 1/2 lb beef
6 c water
3 ts instant beef bouillon
2 c carrots
1 1/2 c coarsely onions
1 1/2 c coarsely celery
1/2 c coarsely green peppr
3/8 barley
1 ts salt
1/8 ts pepper
2 bay leaves
1/4 c catsup
8 oz tomato sauce

Instructions

In 5-quart 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.