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Serves: 16
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Orginally titled Hearty Barley Soup, this was duabbed Vitamin Soup by my family because all the liquid is from previou vegetable preparation. This can be stretched by adding another quart of broth, a little more barley, and any vegetables on hand such as zucchini, turnips, and cabbage. I make a canner full when the woodstove is going and freeze the soup in various size containers. The 1- or 2-cup size is just right for a shut-in; 4- or 6-cup for a family, and we use all sizes depending on who is around. Vitamin Soup tastes different each time it is made - maybe that's why we never tire of it.
2 pounds soup bone that is 1/2 meat
3 quarts homemade vegetable broth
1/4 teaspoon pepper
3 sprigs (large) parsley
1/3 cup barley
2 cups carrots, sliced
1 cup onions, diced
1 cup celery, sliced
4 cups tomatoes, fresh, canned or frozen
2 cups peas, fresh or frozen
1. Cut meat into cubes. Brown in fat cut from meat.
2. Add bone, broth, pepper, and parsley. Cook 1 hour.
3. Add barley. Cook 1 hour longer. Remove bone.
4. Add carrots, onion, celery and tomatoes. Cook 30 minutes.
5. Add peas. Cook 15 minutes
EXCHANGES
Vegetable 2
Lean Meat 1
NUTRITION FACTS
Calorries 103
Carbohydrate 9 grams
Protein 10 grams
Fat 3 grams
Saturated fat 1 gram
Cholesterol 19 milligrams
Fiber 3 gram
Sodium 272 milligrams
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