2 tbsp. butter
3 tbsp. chopped onions
1 c. sliced carrots
1/2 c. chopped celery
1/2 c. uncooked barley
4 to 6 c. water or beef stock
1 (28 oz.) can peeled tomato with juices
1 c. sliced green beans or other green vegetable

In a soup pot, melt the butter and saute the onions, carrots and celery until the onions are translucent. Add the barley, coating it thoroughly with the butter and cook for 5 minutes. Add the water or beef stock and tomatoes. Simmer for about 45 minutes, until the barley is softened. Add the rest of the vegetables and simmer for another 20 minutes until all the vegetables are tender but still crunchy. Yield: 6 to 8 servings.