Beef, Barley, and Vegetable Soup

1 pound lean beef, cut into bite size pieces
1 cup chopped onion
1 cup chopped carrots
3/4 cup chopped celery
1/2 cup uncooked barley
4 cups water
1 (14.5 oz) can diced tomatoes with onion and garlic
2 tsp granulated beef bouillon
1/2 tsp basil
1 bay leaf
salt and pepper to taste

In stock pot, cook beef, onion, carrots, and celery over medium-high heat until beef is browned and vegetables start to soften.  Add barley; cook, stirring, 1-2 minutes or until barley is lightly toasted.  Add water, tomatoes, bouillon, basil, and bay leaf.  Cover pot.  Bring to a boil; reduce heat.  Simmer 40 minutes or until barley is tender.  Season with salt and pepper.

Serves 4