Beany Beef and Barley Broth
By: Sarah Reid
Published: Monday, September 6, 2010 - 5:47pm

Ingredients




1/4 cup water
1/2 pound lean ground beef
2 large onions, diced
6 carrots, halved lengthwise and sliced
2 baby beets, chopped
4 cloves garlic, minced
1 cup red wine
5 cups beef or rich chicken broth
2 cups water
29 oz canned tomatoes with juice
5 fl. oz low-sodium V 8 cocktail
1 2/3 cups roasted tomato sauce (or chunky tomato sauce)
1 teaspoon Worcestershire sauce
5 ounces adzuki beans, soaked overnight
6 ounces kidney beans, soaked overnight
10 ounces cucumber, grated
2 bay leaves
3 sprigs fresh thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon black pepper
35 fresh Romano beans (Italian flat beans), shelled (you ca
7 1/2 ounces sweet potato, peeled and diced
1 cup pot barley
19 oz can small red Mexican beans, drained and rinsed
1 pound fresh or frozen green beans, chopped

Preparation

1 Heat water in a large stockpot over medium-high. 2 Add ground beef and cook until browned, stirring to crumble. 3 Add onions, carrots and beets and cook, stirring, until the onions begin to turn golden - about 8-9 minutes. 4 Add garlic and cook 1 minute longer, until fragrant. 5 Stir in wine and cook over high heat, stirring well, to dislodge the fond from the pot and reduce slightly. 6 Add broth, water, tomatoes, V8, tomato sauce, Worcestershire, soaked beans and grated cucumber. 7 Stir in bay leaves, thyme, oregano, basil, paprika and pepper, then bring to a boil. 8 Reduce heat and simmer, covered, for 3 hours. 9 Stir in the freshly shelled Romano beans, sweet potato and barley and cook 1 hour further, until beans are tender. Remove bay leaves and thyme stems. 10 Add canned and frozen beans, uncover and cook at a brisk simmer for 30 minutes.

About


This rich, earthy ground beef soup is filled with beans... 5 kinds of them to be exact... and gets bulked up with wholesome barley and decadent sweet potato. It's a meal that will keep you cozy all day long!
Amount Per Serving
Calories: 251.5
Total Fat: 3.8 g
Cholesterol: 10.6 mg
Sodium: 640.3 mg
Total Carbs: 40.6 g
Dietary Fiber: 11.8 g
Protein: 13.7 g