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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Beany Beef and Barley Broth calories by ingredient
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Beany Beef and Barley Broth

Submitted by: JO_JO_BA

Introduction

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! 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!
Number of Servings: 16

Ingredients

    1/4 cup water
    1/2 lb 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 V8 cocktail
    1 2/3 cups roasted tomato sauce (or chunky tomato sauce)
    1 tsp Worcestershire sauce
    5 oz adzuki beans, soaked overnight
    6 oz kidney beans, soaked overnight
    10 oz cucumber, grated
    2 bay leaves
    3 sprigs fresh thyme
    1 tsp dried oregano
    1 tsp dried basil
    1 tsp paprika
    1/2 tsp black pepper
    35 fresh Romano beans (Italian flat beans), shelled (you can also use fresh or frozen baby lima beans)
    7.5 oz sweet potato, peeled and diced
    1 cup pot barley
    19 oz can small red Mexican beans, drained and rinsed
    1 lb fresh or frozen green beans, chopped

Directions

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

Number of Servings: 16

Recipe submitted by SparkPeople user JO_JO_BA.






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