Barley Peasant Soup Recipe
Barley Peasant Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
16-20 servings
TOTAL TIME:
Prep: 10 min. Cook: 70 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 10 min. Cook: 70 min.

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

Directions

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. Yield: 20 servings (5 quarts).
Originally published as Barley Peasant Soup in Taste of Home February/March 1994, p19

Nutritional Facts

1 cup: 159 calories, 3g fat (1g saturated fat), 14mg cholesterol, 292mg sodium, 24g carbohydrate (5g sugars, 6g fiber), 10g protein.

  • 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. Yield: 20 servings (5 quarts).
Originally published as Barley Peasant Soup in Taste of Home February/March 1994, p19

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