Here is a recipe from one of my old Pillsbury cook booklets. It is a great everyday soup. I love the barley in this recipe but today I wanted to substitute pasta.
1 1/2 lb. ground beef (I only had 1/2 lb)
6 c. water (I used 1 can of beef stock and added enough water to make 6 cups)
3 beef bouillon cubes
2 c. sliced carrots
1 1/2 c. coarsely chopped onions
1 1/2 c. coarsely chopped celery
1/2 c. coarsely chopped green pepper (I substituted 1/2 of a small cabbage, chopped)
1/3 c. barley (substituted cooked pasta)
1 tsp. salt
1/8 tsp. pepper
28 oz. can whole tomatoes, undrained
8 oz. tomato sauce
2 bay leaves
1/4 c. ketchup
In 5 quart Dutch oven, brown ground beef and drain. Add all other ingredients, bring to boil. Reduce heat, cover and simmer 1 hour or until vegetables are tender. Remove bay leaves.
Recipe states it yields 10 (1 1/2-cup) servings and it is even better the next day.
Plenty to share or freeze.