Ingredients
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1/4 cup butter
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2 carrots, diced
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2 stalks celery, sliced 1/4-inch thick
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2 quarts water
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1 lb tomatoes, chopped
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2 teaspoons salt
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1 teaspoon dried basil
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1/2 teaspoon dried thyme
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1 cup pearl barley
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2 tablespoons chopped fresh dill weed
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2 medium onions, peeled and chopped
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1/2 teaspoon ground black pepper
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2 cups frozen green beans
Instructions
- 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.
- Serve warm.