Beef Barley Soup

• 1 pound lean ground beef (10% fat or less)
• 1 large carrot, diced, about 1 cup
• 1 small onion, diced, about 1 cup
• 2 stalk celery, diced, about 1 cup
• 2 cloves garlic, finely chopped or 1/2 teaspoon garlic powder
• 8 cups water
• 2 teaspoons beef bouillon
• 1 can (14.5 ounce) diced tomatoes with juice
• 1 cup uncooked barley
• 1⁄2 teaspoon pepper

In large sauce pot, cook ground beef over medium heat. Drain fat.
Add carrots, onion, celery, and garlic; stir often and cook for about 5 minutes.
Add 8 cups of water, bouillon, tomatoes with juice, barley, and pepper. Bring to a boil.
Cover and reduce heat to a low boil. Cook for about 30 minutes.
Serve immediately.
Refrigerate leftovers within 2 hours.