Hearty Vegetable Barley Soup

1/2 lb. Lean Ground Beef (or leftover roast meat)
1/2 cup Chopped onion
1 clove Garlic, minced
7 cups Water
1 (14oz) can Unsalted whole tomatoes, undrained, cut into pieces (or diced tomatoes, or stewed tomatoes)
1/2 cup Barley, uncooked
1/2 cup Sliced celery
 1/2 cup Sliced carrots
2 Beef bouillon cubes
1/2 tsp. Dried basil
1 Bay leaf
1 (9oz) package Frozen mixed vegetables

In a 4 quart sauce pan or Dutch oven, brown meat (or shred/cut up leftover roast). Add onion and garlic; cook until onion is tender. Drain. Stir in remaining ingredients except frozen vegetables. Cover; bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally. Add frozen vegetables; cook about 10 minutes or until vegetables are tender. Additional water may be added if soup becomes too thick up on standing.

MAKES 12 1 CUP SERVINGS