Barley-Lentil Soup - cooking recipe

Ingredients

2 c. lentils, rinsed
1 (16 oz.) can tomatoes
1 (15 oz.) can tomato sauce
1 c. cut up onion
4 beef bouillon cubes
1 Tbsp. salt
1 c. barley
1 c. chopped celery with leaves
1 c. carrots, chopped
1/3 c. oil
1 (10 oz.) pkg. partially thawed spinach or green beans
10 c. water

Preparation

Place all ingredients in large pot, except for spinach or green beans.
Cook over moderate heat, stirring occasionally, for 50 minutes, or until lentils and barley are tender.
Add spinach or green beans; cook for another 10 minutes.
More water can be added if the consistency is too thick.