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