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.