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Ingredientes
- 2 tbsp. salad oil
- 2 med. soup bones
- 2 lbs. soup meat
- 3 quarts. water
- 1 (46 ounce.) can tomato juice
- 1 pound carrots, scraped & cut into 1" pcs
- 2 lg. onions, diced
- 1 1/2 c. diced celery
- 1/2 c. barley
- 1 1/2 c. shredded cabbage
- 3/4 c. lentils
- 3/4 c. dry lima beans
- 1 tbsp. salt
- 1 teaspoon pepper
- 1 (9 ounce.) pkg. frzn peas
- 1 (9 ounce.) pkg. frzn corn
Direcciones
- Heat oil in a large heavy saucepan or possibly Dutch oven. Add in bones and meat. Brown meat well. Add in remaining ingredients, except peas and corn. Bring to a boil. Reduce heat. Cover and simmer for 1 1/2 - 2 hrs, or possibly till meat and vegetables are tender. Add in peas and corn. Mix well. Continue cooking 15-20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 580g | |
| Recipe makes 12 servings | |
| Calories 432 | |
| Calories from Fat 29 | 7% |
| Total Fat 3.25g | 4% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7036mg | 293% |
| Potassium 1403mg | 40% |
| Total Carbs 88.34g | 24% |
| Dietary Fiber 15.7g | 52% |
| Sugars 13.48g | 9% |
| Protein 15.35g | 25% |
