This hearty meal in a bowl contains a generous helping of grains, pasta and vegetables.
6 cups water
1 quart rich beef broth
1/4 cup of whole hulled barley or pearl barley
1 1/2 cup diced carrots
1/2 cup elbow macaroni
2 Tbsp safflower oil
1 cup diced onion
1 1/2 cup diced celery
2 large garlic cloves, pressed
3/4 pound stew meat, diced
1/2 tsp leaf oregano, crumbled
1/2 tsp thyme
1/2 tsp basil
One (15 1/4 ounce) can kidney beans
1 cup fresh or frozen corn kernels
salt and pepper
freshly grated Parmesan cheese
Combine water and broth in a large soup pot and bring to a boil. Add barley and reduce heat to simmer; cover, and simmer 20 minutes. Add carrots and macaroni. Cover and continue to simmer.
Meanwhile, heat oil in a frying pan. Add onion and celery and saute for 4 to 5 minutes, then add garlic, meat, oregano, thyme and basil. Cook until meat browns, then add to soup along with kidney beans and corn.
Continue to simmer, covered, until all ingredients are tender. Season with salt and pepper to taste and served top with Parmesan cheese.
Serves 6.
