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Categories:
butter onions carrots stalks celery water tomatoes salt basil thyme ground black pepper pearl barley frozen green beans dill weed
Viewed: 37 - Published at: 2 years agoIngredients
- 1/4 cup butter
- 2 medium onions, peeled and chopped
- 2 carrots, diced
- 2 stalks celery, sliced 1/4-inch thick
- 2 quarts water
- 1 lb tomatoes, chopped
- 2 teaspoons salt
- 1 teaspoon 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
Method
- 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.
