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
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.
Credit: Foodista