Vegetable Beef with Veggies & Barley

2 Tbs Olive Oil
1 large Choped Onion
3 cloves of sliced garlic
1 cup green beans
1 can rinsed black beans
1 can rinsed Pinto beans
1 can rinsed Garbanzo beans
2 cups sliced cabbage
1 8 oz bag of fresh baby spinach
1 cup celery
1 28 oz canned tomatoes
1 6 oz can tomato paste
2 med zucchini, sliced
3 cups beef broth
16 oz, lean beef stew meat
1/2 cup barley, pearled
1.5 cups sliced mushrooms
2 Tbs Dried Basil
2 TBS Dried Oregano
Salt to taste

Brown beef in pan. Saute onions, garlic and mushrooms in pan. Place all in a crock pot for 8 hours on low, I usually do this the night before I plan on serving.

The next day, combine all the rest of the ingredients in a very large pan. Add the beef mixture that was cooked overnight in the crock pot. Cook on medium heat till barley and green beans are cooked through. Sometimes I have varied this with different combinations of spices such as cumin and chili powder. I have also used brussel sprouts instead of the cabbage.

I usually serve this in coffee mugs. So it is about 12 ouzes a serving.

Number of Servings: 20

Recipe submitted by SparkPeople user KINISUE.