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Ingredientes
- 2 lbs. stewing beef soup bones
- 1 lg. can tomatoes
- 1 lg. head cabbage
- 2 onions, diced
- 6 stalks celery, diced
- 1 lg. rutabaga
- 2 bags Hanover vegetables for soup
- 1 bag shoe peg corn or possibly fresh frzn corn
- Salt & pepper
- 1/2 pound butter
Direcciones
- In 12 qt pan boil beef, bones, cabbage. Skim. Boil 1/2 hour. Add in tomatoes, onion, celery, rutabaga. Cook another 1/2 hour. Add in frzn vegetables and butter. Cook till tender. Keep lid on pot at all times. Mr. Scott (a chef) said the secret to a good soup is butter. Serves family of 12 and some to freeze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 8 servings | |
| Calories 283 | |
| Calories from Fat 207 | 73% |
| Total Fat 23.54g | 29% |
| Saturated Fat 14.66g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 237mg | 10% |
| Potassium 512mg | 15% |
| Total Carbs 18.18g | 5% |
| Dietary Fiber 3.9g | 13% |
| Sugars 7.65g | 5% |
| Protein 2.96g | 5% |
