Becky's Barley Veggie Soup

1/2 pound ground beef or cut up steak (optional)
1/2 C. chopped onion
1 clove garlic, minced/crushed
7 C. water
1 (14.5 oz) can unsalted whole tomatoes (blended up into small pieces)
1/2 C. Barley
1/2 C. sliced celery (I added 4 stalks of celery which made it more than 1/2 cup)
1/2 C. sliced carrots (I added 4 carrots which made it more than 1/2 cup)
2 beef bouillon cubes
1/2 tsp. dried basil, crushed
1 bay leaf
1 (9 oz) frozen mixed veggies

In a pot, borwn the meat. Add the onions and garlic and cook until onion is tender. Stir in remaining ingredients except frozen veggies. Cover and bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally. Ad frozen veggies, cook about 10 minutes or until veggies are tender. Additional water may be added if soup becomes too thick.

Very tastey soup.

90 calories per cup.