1 Dried Basil
1/2 Dried Thyme
1/2 Ground Black Pepper
1 Pearl Barley
2 Frozen Green Beans
2 Fresh Dill Weed
In a large pot, melt butter over medium-high heat.
Add onion, carrot and celery and saute until softened.
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.