Hamburger Soup

A favorite of girl scouts & football players



1 to 2 lb. hamburger
1/2 tsp. salt
1/4 tsp. pepper, oregano and basil
1 bay leaf
1 pkg. onion soup mix
6 c. water
2 beef bouillon cubes
1/2 cup pearl barley, thoroughly rinsed
1 can (14.5 oz) petite diced tomatoes
1 (8 oz.) can tomato sauce or V-8 juice
1 can tomato puree
1 clove garlic, minced
2 stalks celery, chopped
2 carrots, chopped
1/2 c. chopped celery
1 c. cubed potatoes
1 can fire roasted chilies (secret ingredient)

In a Dutch oven over medium heat, combine meat, onion, and garlic and cook, breaking up meat with a spoon, until it's no longer pink, about five minutes. Add remaining ingredients and bring to a boil. Reduce heat to medium-low and cook, covered, until vegetables and barley are tender, about one hour. Discard bay leaf. This can be made ahead to let the flavors develop. It will thicken if you make it ahead.