See below ingredients and instructions of the recipe
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.