1 ½ lbs stewing beef, chopped small and browned*
6 cups beef broth (or 6 cups water and 3 Tbsp, or cubes, beef bouillon)
2 cups carrots, sliced
1 ½ cups onions, chopped
1 ½ cups celery, chopped
½ cup green pepper, chopped (about ½ a pepper)
½ cup barley
1 tsp salt
1/8 tsp pepper
2 bay leaves
1 (28 oz) can tomatoes, chopped (3 ½ cups)
¼ cup ketchup
1 cup tomato sauce

1. Combine all the ingredients in a large pot. Bring to a boil.
2. Reduce heat and simmer for 1 hour or until barley and vegetables are barely tender.
3. Remove bay leaves before serving.

* For a more economical version, you can use hamburger.