Hamburger Vegetable Soup

1 ½ to 2 lb. ground beef
6 cups water
1½ cup diced peeled potatoes
1½ cup diced carrots
1 cup diced celery
1 cup diced onion
5 T. beef bouillon granules
1 can (28 oz.) diced tomatoes, undrained
½ cup quick-cooking barley
Salt and pepper to taste

In a dutch oven or soup kettle, brown beef; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until the vegetables are tender, 20 – 30 minutes.

Yield 10-12 servings.