Categories: Soups/stews, Vegetables 
      Yield: 10 servings 
  
      2 x  Med Onions, peeled & diced        1/2 ts Dried Thyme 
      2 x  Lg Carrots, scraped & diced         2 ts Salt 
      2 x  Stalks Celery, chopped            1/4 ts Pepper 
      3 tb Butter or margarine                 1 c  Pearl Barley 
      1 cn Tomatoes, chopped-1 lb 12 oz        2 c  Frozen green beans or peas * 
      8 c  Water                               1 tb Chopped fresh Dill 
      1 ts Dried Basil                     
  
  *  (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.