Serves 8 people

 

2 lbs cube chuck

1 cup of pearl barley

3 T of good but not virgin olive oil

16 oz can of crushed tomatoes

1 can of kidney beans drained and rinsed

1 can of white or great northern beans drained and rinsed

1 can of corn

1 t salt

1/2 t of fresh ground pepper

1/2 t of dried oregano

 

2 onions quartered

3 celery stalks chopped

5 carrots sliced

1 sm head of cabbage shredded

3 cloves of fresh garlic minced

1/2 cup parsley minced

 

In 4 qts of water brought to a simmer insert the beef and one of the quartered onions with salt and pepper for two hours. While the beef is simmering sauté the second onion with celery, garlic and parsley in the olive oil until soft (then set aside).   After meat has simmered for two hours add barley, carrots, cabbage and crushed tomatoes and simmer for another 1/2 hour. At the end of 1/2 hour add the sautéed vegetables and simmer for another 1 1/2 hours. Before serving add beans, corn and oregano bringi9ng soup to a medium high temperature and cook for 30 to 60 minutes more. Correct seasonings to taste and serve with lots of good San Luis Sourdough.