Hamburger Barley Vegetable Soup

1 1/2 lb Ground beef

6 c Water

3 ts Instant beef bouillon

2 c Sliced carrots

1 1/2 c Coarsely chopped onions

1 1/2 c Coarsely chopped celery

1/2 c Coarsely chopped green peppr

1/3 c Barley

1 ts Salt

1/8 ts Pepper

2 Bay leaves

1/4 c Catsup

1 cn (28 oz.)tomatoes, undrained

1 cn (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.