Barley Peasant Soup
1 lb. beef stew meat, cut in 1/2 inch cubes
1 T olive oil
2 C. chopped onion
1 C. chopped celery
2 garlic cloves, minced
5 C. water
5 C. beef broth
2 C. sliced carrots
1 1/2 C. pearl barley
1 can (15 oz) garbanzo beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
4 C. sliced zucchini
3 C. diced plum tomatoes
2 C. chopped cabbage
1/4 C. snipped fresh parsley
1 tsp. dried thyme
1 1/2 tsp. Italian seasonings
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 till barley is tender.
Add beans, zucchini, tomatoes, cabbage, parsley and seasonings.
Simmer 15-20 minutes or till vegetables are tender.
Top individual bowls with Parmesan cheese if desired.
Recipe submitted by florentine on 3/18/99
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