Hamburger Barley Vegetable Soup

1-1/2 pounds ground beef                                  
1/3 cup barley
6 cups water                                                        
1 tsp salt
3 beef bouillon cubes                                         
1/8 tsp pepper
2 cups sliced carrots                                           
2 bay leaves
1-1/2 cups coarsely chopped onions                   
¼ cup catsup
1-1/2 cups coarsely chopped celery                   
3 cups canned tomatoes, undrained, cut up
½ cup coarsely chopped green pepper               
8 oz can tomato sauce
 
In 5-quart Dutch oven, brown beef; drain.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat; cover and simmer one hour or until vegetables and barley are tender.  Remove bay leaves.  Makes 10 (1-1/2 cup) servings.