Ingredients: 1/4 cup butter 2 medium onions, diced 2 carrots, peeled and chopped 2 celery ribs, sliced 1/4-inch thick 2 quarts water 1 pound tomatoes, seeded chopped 2 teaspoons salt 1 teaspoon crushed 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

Recipe Info Category: Vegetarian Rating: 4 Contributor: Kendra Lloyd

In a large pot, melt butter over medium-high heat. Add onion, carrot and celery and saute until softened, about 5 minutes. Add water, tomatoes, salt, basil, thyme and pepper; bring to a boil. Stir in barley, lower heat and cover. Gently simmer for 1 1/2 hours, or until barley is tender.

Stir in frozen green beans during the last 10 minutes of cooking. Remove from heat and stir in dill weed. Serve warm.