astray recipes: Barley peasant soup

Categories: Soup/stew; Tasteofhome
Yield: 1 servings

Measure	Ingredient
1 pounds	Beef stew meat
	Cut into 1/2- to 3/4-inch
	Cubes
1 tablespoon	Olive oil
2 cups	Onion -- chopped
1 cup	Celery -- sliced
2 eaches	Garlic cloves -- minced
5 cups	Water
5 cups	Beef broth
2 cups	Carrots -- sliced
1½ cup	Pearl barley
1 can	Garbanza beans
15	Ounces, rinsed and drained
1 can	Kidney beans
15	Ounces, rinsed and drained
4 cups	Zucchini -- sliced
3 cups	Plum tomatoes -- diced
2 cups	Cabbage -- chopped
¼ cup	Fresh parsley -- snipped
1 teaspoon	Dried thyme
1½ teaspoon	Ltalian seasoning
	Salt and pepper to taste
	Grated Parmesan cheese,
	Optional

In a large saucepan or Dutch oven, brown meat in oil. Add onion, celery and garlic. Cook until beef is no longer pink. Add water and broth; bring to a boil. Add carrots and barley. Reduce heat; cover and simmer for 45-60 minutes or until barley is tender. Add beans, zucchini, tomatoes, cabbage, parsley and seasonings; simmer 15-20 minutes or untilvegetables are tender. Top individual bowls with Parmesan cheese if desired. Yield: 16-20 servings (5 quarts) Recipe By : Taste of Home

barley peasant soup