Hamburger Barley and Vegetable Soup

This is one of my favorite soups.  I took this pot to a study group and it disappeared, with a couple people asking for the recipe.  Try to find hulled barley (not pearled) as it is a whole grain - less refined and still contains the bran.  I used beef broth instead of the water and bouillon, but homemade beef broth would be best.

Hamburger Barley Vegetable Soup


1 ½ pounds ground beef
6 cups water
3 beef-flavored bouillon cubes or 3 teaspoons beef bouillon
2 cups sliced carrots
1 ½  cups coarsely chopped onions
1 ½ cups coarsely chopped celery
½ cup coarsely chopped green pepper
2/3 cup barley
1 teaspoon salt
1/8 teaspoon pepper
2 bay leaves
¼ cup ketchup
28-oz. can tomatoes, undrained, cut up
8-oz. can tomato sauce

In a 5 qt. Dutch oven, brown ground beef; 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.

10 (1 ½ cup) servings.