In a Dutch oven, saute the carrot, celery and onion in butter until tender, about 5 minutes. Add the broth, water, beef, tomatoes, barley, salt, basil, oregano and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Add the peas. Simmer, uncovered, for 5 minutes. Yield: 8 servings (3 quarts).