Serves: 12
Total Calories: 120
Heat oven to 450'F. Place all bones on large roasting pan. Bake at 450'F. for 1 to 1 1/2 hours or until bones are very deep brown but not charred, turning bones occasionally.
2. In large stockpot, combine bones, cubed beef, onions and garlic. Discard fat in roasting pan. Add 2 cups of the water to roasting pan heat and scrape to loosen any browned meat drippings. Pour hot liquid and remaining water over bones and beef in stockpot. Bring to a boil. Reduce heat to medium simmer 2 to 4 hours or until meat is tender. Skim and discard residue that rises to surface.
3. Remove bones from broth. Cool slightly. Remove meat from bones. Add meat to broth. Cool broth uncovered in refrigerator.
4. Skim fat from broth discard. Stir in all remaining ingredients except cabbage. Bring to a boil. Reduce heat to medium cover and cook 15 to 20 minutes or until vegetables are crisp-tender. Add cabbage cover and cook until cabbage is tender. Remove bay leaf.
Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 240 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 2 g 10% * Cholesterol: 40 mg 13% * Sodium: 430 mg 18% * Total Carbohydrate: 30 g 10% * Dietary Fiber: 7 g 28% * Sugars: 6 g * Protein: 17 g * Vitamin A: 110% * Vitamin C: 40% * Calcium: 6% * Iron: 20% * Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 1 1/2 Lean Meat or 1 1/2 Carbohydrate, 1 Vegetable, 1 1/2 Lean Meat
This Vegetable Beef Soup with Barley recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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