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Vegetarian Barley-Vegetable Soup

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

1. In a large pot, melt butter over medium-high heat. Add onion, carrot and celery and sauté 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.
2. Stir in frozen green beans during the last 10 minutes of cooking. Remove from heat and stir in dill weed. Serve warm.

Makes 8 servings.