Beef, barley and vegetable soup

1-1/4 lbs ground beef
1 28-oz can crushed tomatoes
2-1/2 C water
1/2 C barley
3 large carrots, about 8 oz total
2 medium stalks celery
1 large potato, about 10 oz
1 medium onion, about 6 oz
1 small clove garlic
1/2 t basil
1/2 t thyme
1/2 marjoram
1/2 t rosemary
3/4 t salt
Freshly ground black pepper to taste

Brown the beef in the pressure cooker and drain the fat. Add tomatoes, water, and barley. Bring to pressure ( 15 lbs) and cook 10 minutes.
While soup is cooking, split carrots in half lengthwise, then cut into 1/4-inch slices. Cut celery into 1/4-inch slices. Peel and dice the potato and the onion and mince the garlic.
When the soup has cooked for 10 minutes, release the pressure and add remaining ingredients. Return to 15 lbs pressure and cook for another 10 minutes.