Barley Peasant Soup

• 1 lb. beef stew meat, cut into cubes
• 1 Tbsp. olive oil
• 2 c. chopped onion
• 1 c. sliced celery
• 2 garlic cloves, minced
• 5 c. water
• 5 c. beef broth
• 2 c. sliced carrots
• 1 1/2 c. pearl barley
• 1 (15 oz.) can garbanzo beans, rinsed and drained
• 1 (15 oz.) can 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 seasoning
• salt and pepper to taste
• grated Parmesan cheese

1. In a large saucepan or Dutch oven, brown meat in oil.
2. Add onion, celery and garlic.
3. Cook until beef is no longer pink.
4. Add water and broth.
5. Bring to a boil.
6. Add carrots and barley.
7. Reduce heat.
8. Cover and simmer for 45 to 60 minutes or until barley is tender.
9. Add beans, zucchini, tomatoes, cabbage, parsley and seasonings.
10. Simmer 15 to 20 minutes or until vegetables are tender.
11. Top individual bowls with Parmesan cheese.
12. Yields 16 to 20 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579793 (may not work)