Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Ground beef |
| 6 cups | Water |
| 3 teaspoons | Instant beef bouillon |
| 2 cups | Sliced carrots |
| 1½ cup | Coarsely chopped onions |
| 1½ cup | Coarsely chopped celery |
| ½ cup | Coarsely chopped green peppr |
| ⅓ cup | Barley |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 2 \N | Bay leaves |
| ¼ cup | Catsup |
| 1 can | (28 oz.)tomatoes, undrained |
| 1 can | (8 oz) tomato sauce |
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.