|Course||Category||Base Ingredient||Prep Time||Prep Style||Difficulty|
|Lunch||Grains||Barley||2 Hours||Stove Top||Intermediate|
Saute onions, carrots and celery in heated butter in a large pot for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper. Bring to a boil.
Stir in barley and lower heat. Cook slowly, covered for 1 1/2 hours, until barley is tender. Stir in frozen peas during last 10 minutes of cooking.
Remove from heat and stir in dill.
Level of Difficulty:
1 Hour 40 Minutes