BARLEY PEASANT SOUP

Barley Peasant Soup image

In this recipe, the good-tasting grain simmers in a broth brightened with a cornucopia of vegetables. Try it for a savory supper or lunch.-National Barley Foods Council, Mary Sullivan, Spokane, Washington

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 20 servings (5 quarts).

Number Of Ingredients 19

Ingredients

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

Steps:

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. , 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.

Nutrition Facts : Calories 159 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 292mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 6g fiber), Protein 10g protein.