Barley Peasant Soup
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
Total TimePrep: 10 min. Cook: 70 min.
Makes20 servings (5 quarts)
- 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
- 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 Facts1 cup: 159 calories, 3g fat (1g saturated fat), 14mg cholesterol, 292mg sodium, 24g carbohydrate (5g sugars, 6g fiber), 10g protein.
Originally published as Barley Peasant Soup in Taste of Home February/March 1994
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