Recipe - Vegetarian Barley And Bean Soup

2 x Med Onions, peeled & minced
2 x Lg Carrots, scraped & minced
2 x Stalks Celery, chopped
3 tablespoon Butter or margarine
1 cn Tomatoes, chopped1 pound 12 oz
8 cup Water
1 teaspoon Dried Basil
One half teaspoon Dried Thyme
2 teaspoon Salt
One fourth teaspoon Pepper
1 cup Pearl Barley
2 cup Frozen green beans or peas *
1 tablespoon Chopped fresh Dill

* (cut up up the frozen green beans or green peas to make 2 cups) Saute
onions, carrots, and celery in heated butter or margarine in a large kettle
for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper. Bring
to a boil. Stir in barley and lower heat. Cook slowly, covered, 1 1/2
hours, until barley is tender. Stir in beans or peas during last 10 minutes
of cooking. Remove from heat and stir in dill.
Serves 1012. Good for informal lunch or supper.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini