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Ingredientes
- 2 pound shin of beef
- Lg. marrowbone
- 1 tbsp. salt
- 4 c. (1 lb.) thinly sliced cabbage
- 1 1/2 c. minced onion
- 6 carrots, pared and cut in 3 inch pcs
- 3/4 c. minced celery
- 1/4 c. minced green pepper
- 1 (1 pound 12 ounce.) can tomatoes, undrained
- 1/2 (10 ounce.) pkg. frzn lima beans
- 1/2 (9 ounce.) pkg. frzn cut green beans
- 1/2 (10 ounce.) pkg. frzn peas
- 1 (12 ounce.) can whole kernel corn, liquid removed
- 1 pared potato, cubed (1 c.)
- 2 tbsp. minced parsley
- 1 (6 ounce.) can tomato paste
- 1/2 teaspoon grnd cloves
- 1 teaspoon sugar
- 2 teaspoon salt
- 1/2 teaspoon pepper
Direcciones
- 1. Day before serving: place beef, marrowbon, 1 Tbsp. salt and 4 qts water in very large kettle. Cover and bring to boiling; skim surface.
- 2. Add in cabbage, onions, carrots, celery, green peppers and tomatoes.
- 3. Bring to boiling, then simmer covered for 30 min.
- 4. Add in remaining ingredients and simmer, covered, 3 1/2 hrs.
- 5. Remove meat and bone. Throw away bone.
- 6. Let meat cold. Cut into cubes and add in to soup. Chill overnight.
- 7. Next day: remove all fat from surface and throw away. Before serving, slowly heat soup to boiling. (Store leftover soup, covered, in refrigerator.) Makes 6 1/2 qts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 480g | |
| Recipe makes 4 servings | |
| Calories 374 | |
| Calories from Fat 13 | 3% |
| Total Fat 1.53g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3383mg | 141% |
| Potassium 2046mg | 58% |
| Total Carbs 78.21g | 21% |
| Dietary Fiber 20.9g | 70% |
| Sugars 22.16g | 15% |
| Protein 18.23g | 29% |
