Beany Beef and Barley Broth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1/4 cup water1/2 lb lean ground beef2 large onions, diced6 carrots, halved lengthwise and sliced2 baby beets, chopped4 cloves garlic, minced1 cup red wine5 cups beef or rich chicken broth2 cups water29-oz canned tomatoes with juice5 fl. oz low-sodium V8 cocktail1 2/3 cups roasted tomato sauce (or chunky tomato sauce)1 tsp Worcestershire sauce5 oz adzuki beans, soaked overnight6 oz kidney beans, soaked overnight10 oz cucumber, grated2 bay leaves3 sprigs fresh thyme1 tsp dried oregano1 tsp dried basil1 tsp paprika1/2 tsp black pepper35 fresh Romano beans (Italian flat beans), shelled (you can also use fresh or frozen baby lima beans)7.5 oz sweet potato, peeled and diced1 cup pot barley19 oz can small red Mexican beans, drained and rinsed1 lb fresh or frozen green beans, chopped
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.
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.
Nutritional Info 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
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