How to make it

  • 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. See Photo
  • 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.

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  • jo_jo_ba 7 years ago
    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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