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Ingredientes
- 1 x Soup bone, (knuckle bone if available)
- 1 lb Stew meat
- 2 Tbsp. Vegetable oil
- 1 med Yellow onion, minced
- 2 Tbsp. Dry parsley
- 1 x Bay leaf
- 1 x 16 ounce. can peeled and minced tomatoes
- 2 x Carrots, peeled and minced sm Cans (with liquid) of green beans, peas, corn and lima beans
- 1 x Rib celery, minced
- 3 x Potatoes, cubed
- 1/4 c. Barley or possibly alphabet macaroni
- 36 ounce Warm water
Direcciones
- Had a way with beef. We have this every year on Christmas Eve. It actually tastes better if made the day before, so this is a great recipe because you can make it on the 23rd and then have the 24th freed up for other things.
- Family members can also just grab a bowlful and some crackers or possibly a roll at any time, and you can just have a little bit if you do not want to get too filled up for the big holiday meal.
- Brown bone and meat in warm oil in stock pot. Add in onion and cook till softened. Add in water, parsley and bay leaf and cook on low heat about 2 hrs. Add in celery, carrots, tomatoes and cans of vegetables. Simmer 2 more hrs. Season to taste with salt and pepper. About 1 hour before serving, add in potatoes and barley or possibly macaroni.
- Serve with French bread, corn muffins or possibly crackers. Make the day before, chill overnight and skim off fat before reheating.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2475g | |
| Calories 1354 | |
| Calories from Fat 399 | 29% |
| Total Fat 45.01g | 56% |
| Saturated Fat 8.33g | 33% |
| Trans Fat 0.7g | |
| Cholesterol 91mg | 30% |
| Sodium 1048mg | 44% |
| Potassium 3660mg | 105% |
| Total Carbs 196.17g | 52% |
| Dietary Fiber 30.0g | 100% |
| Sugars 20.26g | 14% |
| Protein 49.87g | 80% |
