Beany Beef and Barley Broth

Photo by: Sarah Reid

Beany Beef and Barley Broth

Food 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

Recipe 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.

Recipe source: Foodista recipe