Cindy's Beef Barley Soup

1/2 lb. ground beef (but leftover pot roast would be even better)

Medium onion, chopped
1 clove garlic, minced
5 cups water
28-oz. can peeled, diced tomatoes
3 celery stalks, sliced
3 carrots, sliced
1-1/4 c. Quaker quick barley
2 beef bouillon cubes
1/2 tsp. basil
1 Bay leaf

Brown beef in electric pan. Add onion and garlic; cook until tender. Drain. Stir in remaining ingredients. Bring to boil. Reduce heat; simmer 10 minutes, stirring occasionally. Serve with grated cheese.

Serves 6-8

This is really good . . . and Geoffrey-approved.

And this amount of barley works if you are going to eat it right away; if not, it will expand and the result is not pleasant. I think the box says 3/4 cup.