Barley peasant soup

1 servings

Ingredients

QuantityIngredient
1poundsBeef stew meat
Cut into 1/2- to 3/4-inch
Cubes
1tablespoonOlive oil
2cupsOnion -- chopped
1cupCelery -- sliced
2eachesGarlic cloves -- minced
5cupsWater
5cupsBeef broth
2cupsCarrots -- sliced
cupPearl barley
1canGarbanza beans
15Ounces, rinsed and drained
1canKidney beans
15Ounces, rinsed and drained
4cupsZucchini -- sliced
3cupsPlum tomatoes -- diced
2cupsCabbage -- chopped
¼cupFresh parsley -- snipped
1teaspoonDried thyme
teaspoonLtalian seasoning
Salt and pepper to taste
Grated Parmesan cheese,
Optional

Directions

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