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Vegetarian Barley-Vegetable Soup

Yield: 10 servings

2 x Med Onions, peeled and diced
2 x Lg Carrots, scraped and diced
2 x Stalks Celery, chopped
3 T Butter or margarine
1 cn Tomatoes, chopped-1 lb 12 oz
8 c Water
1 t Dried Basil
1/2 t Dried Thyme
2 t Salt
1/4 t Pepper
1 c Pearl Barley
2 c Frozen green beans or peas *
1 T 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 10-12.

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