Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Recipe By : Taste of Home

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