Instructions
2 pounds ground beef
3 medium onions, chopped
1 quart tomatoes
4 medium carrots, chopped
4 ribs celery, chopped
1/2 cup catsup
2/3 cup pearl barley
2 beef bouillon cubes
4 teaspoons salt
1 teaspoon garlic salt
2 teaspoons dried basil
2 teaspoons oregano
10 cups water
In a large soup kettle, cook beef and onions over medium heat until meat is no longer pink. Drain and add remaining ingredients. Bring to a boil; reduce heat and simmer one hour. Divide soup into containers for freezing leftover soup.