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Beef and Barley Soup

1 lb. ground chuck
5 c. water
1 can stewed tomatoes
1 (6 oz.) can vegetable juice
1/2 c. barley
1/4 c. split peas
1/2 c. chopped onion
1 tbsp. beef bouillon
1/2 tsp. pepper
1/4 tsp. basil
1/4 tsp. oregano
1 bay leaf
3/4 c. celery (include leaves)
1/2 c. sliced carrots


A little oleo to cook meat and onions, then add rest of ingredients except celery and carrots. Simmer 30 minutes then add carrots and celery and simmer 30 minutes more. remove bay leaf before serving.


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