Vegetarian Barley-Vegetable Soup

2 md Onions; peeled, sliced
2 lg Carrots; scraped, diced
2 Stalks celery; chopped
3 tb Butter or margarine
1 cn (1 lb, 12 oz) tomatoes; chopped
8 c Water
1 ts Dried basil
1/2 ts Dried thyme
2 ts Salt
1/4 ts Pepper
1 c Pearl barley
2 c Cut up frozen green beans or green peas
1 tb Fresh dill; chopped

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 to 12.

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