In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender. Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender. Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth
In a Dutch oven, combine the broth, celery, carrots, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until the vegetables are crisp-tender. Stir in the next nine ingredients. Cover and simmer for 10 minutes. Add beef and pasta; heat through.