Ingredients

• 1/4 cup butter
• 2 medium onions, peeled and chopped
• 2 carrots, diced
• 2 stalks celery, sliced 1/4-inch thick
• 2 quarts water
• 1 lb tomatoes, chopped
• 2 teaspoons salt
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1 cup pearl barley
• 2 cups frozen green beans
• 2 tablespoons chopped fresh dill weed

Instructions

1. In a large pot, melt butter over medium-high heat.

2. Add onion, carrot and celery and saute until softened.

3. Add water, tomatoes, salt, basil, thyme and pepper; bring to a boil.

4. Stir in barley.

5. Lower heat and cover.

6. Gently simmer for 1-1/2 hours or until barley is tender.

7. Stir in frozen green beans during the last 10 minutes of cooking.

8. Remove from heat and stir in dill weed.

9. Serve warm.