Hamburger Soup

In a large Dutch oven, brown ground beef, stirring slightly to break up large pieces. Drain off excess fat.

Add water, undrained tomatoes, onions, carrots, celery, barley, catsup, bouillon, salt, basil and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 1 hour or until vegetables are tender. Season to taste with salt and pepper.

Remove bay leaf.