Barley Peasant Soup Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Beef stew meat,
15: Ounces, rinsed and drained
Cut into 1/2- to 3/4-inch,
1 can: Kidney beans,
Cubes,
15: Ounces, rinsed and drained
1 tbsp: Olive oil,
4 cup: Zucchini, sliced
2 cup: Onion, chopped
3 cup: Plum tomatoes, diced
1 cup: Celery, sliced
2 cup: Cabbage, chopped
2 each: Garlic cloves, minced
1/4 cup: Fresh parsley, snipped
5 cup: Water,
1 tsp: Dried thyme,
5 cup: Beef broth,
1 1/2 tsp: Ltalian seasoning,
2 cup: Carrots, sliced
Salt and pepper to taste,
1 1/2 cup: Pearl barley,
Grated Parmesan cheese,
1 can: Garbanza beans,
Optional,
Directions:
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 untilvegetables are tender. Top individual bowls with
Parmesan cheese if desired. Yield: 16-20 servings (5 quarts)
Recipe By : Taste of Home
Source from luhu.jp
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 untilvegetables are tender. Top individual bowls with
Parmesan cheese if desired. Yield: 16-20 servings (5 quarts)
Recipe By : Taste of Home
Source from luhu.jp