Ingredients
1 tsp olive oil
1 large onion, finely chopped (about 2 cups)
5 cloves garlic
2 tsp dried tarragon
Black pepper
8 cups water
4 medium-size beets, cut in half & half again, sliced 1/4 inch thick
3/4 cup pot barley
2 tbsp soy sauce
15 oz can black beans, rinsed and drained (about 2 cups)
2 tbsp balsamic vinegar
Dill (optional)
Preparation
In a stockpot over medium heat, saute the onion in the olive oil for 5 minutes. Add the garlic, tarragon, and pepper; saute until fragrant (about a minute). Add 8 cups of water, the beets, barley, and soy sauce, cover, and bring to a boil. Lower the heat and simmer for 30 minutes. Add the beans and simmer for another 10 to 15 minutes, stirring frequently to prevent the barley from sticking together, or unitl the barley is tender. Add the balsamic vinegar. Add dill if desired.
