SOUP FOR THE SOUP KITCHEN ENJOY DAN:

                     TUSCANY PEASANT SOUP by CHEF DAN:

Serves 30-40

INGREDIENTS:

5 pounds ground beef

2 tablespoon olive oil

25 cups broth

5 onions, chopped

7 stalks of celery

6 carrots, sliced

1 head of cabbage, chopped

6 potatoes, diced

10 garlic cloves

4 cups barley, toasted in a dry fry pan

4 cups mixed beans, soaked overnight

5 bay leaves

2 tablespoons Italian seasoning

1 tablespoon dried thyme

1-1/4-cup dried parsley

1/4-cup lemon juice

Salt and pepper to taste

DIRECTIONS:

1.   In a soup pot, over medium-high heat add oil.

2.   Brown beef, onion, garlic, carrots, and celery, sauté for about 5 minutes.

3.   Add broth, tomatoes, potatoes, cabbage.

4.   Bring to a boil.

5.   Add toasted barley, soaked mixed beans, and spices.

6.   Reduce heat and simmer for 1 hour.

7.   Remove from heat and add lemon juice.

8.   Remove bay leaves.

9.   Salt and pepper to taste.

     ENJOY DAN:                  BON-APPETITE!!