Hearty scotch broth (stew - soup)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | 10.5 oz BEEF CONSOMME |
| 6 | eaches | RIBS OF CELERY, CUT |
| 1 | pounds | CARROTS, SLICED |
| 1 | each | RUTABAGA OR YELLOW TURNIP |
| 1½ | pounds | BEEF, CUT IN CUBES |
| 1 | cup | BARLEY |
| 1 | each | ONION, CUT IN WEDGE SHAPE |
| ¼ | cup | CHOPPED PARSLEY |
Directions
IN A LARGE SAUCE POT, COMBINE BEEF CONSOMME, 8 CUPS OF WATER, CELERY, CARROTS, RUTABAGA, BEEF CUBES, AND BARLEY. BRING TO A BOIL. SKIM FAT OFF.
REDUCE HEAT, COOK, COVERED FOR 1 HOUR OR UNTIL VEGETABLES ARE TENDER. ADD ONION, COOK UNCOVERED FOR 30 MINUTES LONGER OR UNTIL ONION IS TENDER.
BEFORE SERVING, SPRINKLE WITH PARSLEY. MAKES 8 SERVINGS, EACH 264 CALORIES, 25 g PROTIEN, 5 g FAT, 55 mg CHOL, 30 g CARBS, 522 mg SODIUM.
THIS DISH IS READY TO SERVE IN ABOUT 1 HOUR AND 45 MINUTES AND TAKES ONLY ABOUT 20 MINUTES IN THE KITCHEN.