Hearty vegetable soup

This recipe makes a big pot of very hearty vegetable soup.  I like to make this in the winter when we're feeling sick or have low energy.  It definitely wakes you up and makes you feel good!  This is a great recipe to share with others because it can be hard to eat it all by yourself within a few days, even using it for lunch every day.

Ingredients:

• 2 potatoes, peeled and diced
• 3/4 bag baby carrots or 2-3 large carrots, peeled and diced
• 2 stalks of celery, washed and sliced
• 1 cup cooked hamburger
• 1/2-1 tbs chopped dried onion
• 1-3 tsp garlic powder
• 7 cups water
• 16 oz tomato sauce
• 1/2 cup barley
• 1/2 cup green lentils (or mixed lentils)
• 1 can whole kernel sweet corn
• 1 can of beans (I use a mix of kidney, pinto, and black beans)
• 2 beef bullion cubes
• 1/2-2 tsp basil
• 1-2 bay leaves
• optional: frozen green beans, peas, diced squash, or any favorite vegetables in the last 15 minutes of cooking to increase the amount of veggies in the soup but beware of overflowing the pot

Instructions:

• Add all the ingredients to the pot and bring to a boil.  Decrease heat to a low simmer and cook for at least half an hour, until potatoes are cooked through and easily pierced with a fork.  Stir occasionally to prevent boiling over.
• Enjoy!