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Ingredients: 2 Med Onions, peeled & diced 2 Lg Carrots, scraped & diced 2 Stalks Celery, chopped 3 Tablespoon(s) Butter or margarine 1 Can(s) Tomatoes, chopped-1 lb 12 oz 8 Cup(s) Dried Thyme 1 Teaspoon(s) Dried Basil 2 Teaspoon(s) Dried basil leaves 1/4 Teaspoon(s) Pepper 1 Cup(s) Pearl Barley 2 Cup(s) Frozen green beans or peas * 1 Tablespoon(s) Chopped fresh Dill Directions: Sautee 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. Good for informal lunch or supper. Comments: * cut up up the frozen green beans or green peas to make 2 cups
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