Barley peasant soup

Yield: 1 servings

Measure Ingredient
1 pounds Beef stew meat
Cut into 1/2- to 3/4-inch
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,

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

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