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Barley Peasant Soup

Ingredients

  • 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
  1. In a large saucepan or Dutch oven, brown meat in oil.
  2. 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.
  3. Simmer 15-20 minutes or till vegetables are tender.
  4. Top individual bowls with Parmesan cheese if desired.

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