Barley Peasant Soup

By bakers_delight85

Ingredients

• 1 pound beef stew meat, cut into 1/2- to 3/4-inch cubes
• 1 Tbsp. olive oil
• 2 cups chopped onion
• 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, 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 snipped fresh parsley
• 1 tsp. dried thyme
• 1-1/2 tsp Italian seasoning
• Salt and pepper to taste
• Grated Parmesan cheese, optional

Preparation

Step 1

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 until vegetables are tender. Top individual bowls with Parmesan cheese if desired.