2 x Med Onions, peeled & diced

2 x Lg Carrots, scraped & 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. Good for informal lunch or supper.