Potpourri Soup

1 pound ground beef

2 onions, chopped

6 cups water

1 (28 ounce) can whole peeled tomatoes, with liquid

⅓ cup barley

3 carrots, chopped

3 stalks celery, chopped

1 (16 ounce) can chili beans, drained

1 tablespoon salt

½ teaspoon ground black pepper

1 teaspoon Worcestershire sauce

1 teaspoon steak sauce

1 dash hot pepper sauce

In a large pot over medium heat, combine the ground beef and onions and saute for 10 minutes, or until the beef is browned and the onions are tender.

Add the water, tomatoes, barley, carrots, celery, beans, salt, ground black pepper, Worcestershire sauce, steak sauce and hot pepper sauce to taste.

Bring to a boil, reduce heat to low and simmer for 1 hour, or until all vegetables and barley are tender.