Dutch Oven - Hamburger Barley Vegetable Soup

1-1/2 lbs. Ground beef
6 cups Water
3 tsp Instant beef bouillon
2 cups Sliced carrots
1-1/2 cups Coarsely chopped onions
1-1/2 cups Coarsely chopped celery
1/2 cup Coarsely chopped green peppr
1/3 cups Barley
1 tsp Salt
1/8 tsp Pepper
2 Bay leaves
1/4 cup Catsup
1 can (28 oz.)tomatoes, undrained
1 can (8 oz) tomato sauce

In 5-quart Dutch oven, brown ground beef, drain. Stir in remaining
ingredients. Bring to a boil. Reduce heat: cover and simmer 1 hour
or until vegetables and barley are tender. Remove bay leaves.

Flavor improves if chilled overnight and reheated before serving.