Beany Beef and Barley Broth

Beany Beef and Barley Broth


1/4 cup water
1/2 pound lean ground beef
2 onions (large, diced)
6 carrots (halved lengthwise and sliced)
2 baby beets (chopped)
4 cloves garlic (minced)
1 cup red wine
5 cups beef broth
2 cups water
29 ounces tomatoes with juice (canned)
v 8 (5 fl. oz low-sodium, cocktail)
1 2/3 cups tomato sauce (roasted, 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 romano beans (fresh, Italian flat beans, shelled, you ca)
7 1/2 ounces sweet potatoes (peeled and diced)
1 cup pot barley
19 ounces beans (can small red Mexican, drained and rinsed)
1 pound frozen green beans (or fresh, chopped)


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