Barley Peasant Soup

• 1 pound beef stew meat, cut into 3/4-inch cubes
• 1 tablespoon olive oil
• 2 cups chopped onions
• 1 cup sliced celery
• 2 garlic cloves, minced
• 5 cups water
• 5 cups beef broth
• 2 cups sliced carrots
• 1-1/2 cups medium pearl barley
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (15 ounces) kidney beans, rinsed and drained
• 4 cups sliced zucchini
• 3 cups diced plum tomatoes
• 2 cups chopped cabbage
• 1/4 cup minced fresh parsley
• 1 teaspoon dried thyme
• 1-1/2 teaspoons Italian seasoning
• Salt and pepper to taste
• Grated Parmesan cheese, optional

1. In a stockpot, brown meat in oil. Add onions and celery. Cook until beef is no longer pink. Add garlic and cook 1 minute longer. 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.
2. Add the beans, zucchini, tomatoes, cabbage, parsley and seasonings; simmer 15-20 minutes or until vegetables are tender. Top each serving with Parmesan cheese if desired.

meat, olive oil, onions, celery, garlic, water, beef broth, carrots, pearl barley, garbanzo beans, kidney beans, zucchini, tomatoes, cabbage, fresh parsley, thyme, italian seasoning, salt, parmesan cheese

Taken from www.tasteofhome.com/recipes/barley-peasant-soup/ (may not work)