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Barley Peasant Soup

1 lb Beef stew meat cut into 1/2- to 3/4-inch cubes
1 tb Olive oil
2 c Onion -- chopped
1 c Celery -- sliced
2 ea Garlic cloves -- minced
5 c Water
5 c Beef broth
2 c Carrots -- sliced
1 1/2 c Pearl barley
1 cn Garbanza beans 15 Ounces, rinsed and drained
1 cn Kidney beans 15 Ounces, rinsed and drained
4 c Zucchini -- sliced
3 c Plum tomatoes -- diced
2 c Cabbage -- chopped
1/4 c Fresh parsley -- snipped
1 ts Dried thyme
1 1/2 ts Ltalian seasoning
Salt and pepper to taste
Grated Parmesan cheese, Optional

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)

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