1 can (10-1/2 ounces) condensed beef consomme, undiluted
1 cup water
1/2 cup medium pearl barley
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans or 1 can (14-1/2 ounces) cut wax beans, drained
1 can (14-1/2 ounces) cut green beans or Italian-style green beans, drained
Grated Parmesan or Romano cheese
In a stockpot, cook beef over medium heat until no longer pink; drain. Add the tomatoes, consomme, water, barley, onion, salt, marjoram and thyme; bring to a boil. Reduce heat; cover and simmer for 50 minutes.
Stir in all the beans and bring to a boil. Reduce heat and simmer for 10 minutes. Sprinkle individual bowls with cheese.