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