When it comes to winter, I crave soup. It's so nice to wrap your hands around a nice bowl of steaming soup while it's chilly outside. I also love Chili, which I will be making in a few days. I have tried and tried several different types of pre-made soups, but they all have that kind of canny, artificial taste that I can't stand, and that includes the organic canned soups. Below is a very healthy, low fat, fat that takes all day to make but is totally worth it. If you're single, like me, you can divide up the soup in low cost canning jars and freeze them or give them away. It's also a pretty cheap meal.
Ingredients
2 lb soup bones
Root vegetables, washed and halved (2 parsnips, 2 turnips, 4 large carrots)
2onions, halved and stuck with 2 cloves in each half
4 to 5 celery stalks, including leaves
1 cup parsley
2 cloves garlic smashed
Salt
Pepper
1/2 cup barley, rinsed.
1 lb beef stew meat, cut into smaller pieces. Cut off any fat
1 package of frozen mixed vegetables
1. In a large pot, add the first five ingredients and cover with water. Heat the mixture through on medium low heat for three hours. Season with salt and pepper. Check on the soup periodically after an hour and season with salt and pepper to taste.
2. After three hours, strain the soup into another pot. You should be left with a broth. At this point, you can chill the broth and scrape out the fat when chilled and use the broth for something else, or you can continue on to step three.
3. Add the barley, beef and frozen vegetables and heat on medium low for an hour.
Note: Fat will accumulate at the top of your soup. You can chill it and then scrape out the fat. There shouldn't be a lot of fat, if you chose lean meat.
Nutrition
Calories: 112
Calories from fat: 32
Total fat: 4g
Saturated fat: 1g
Cholesterol: 24mg
Sodium: 551mg
Total Carbohydrates: 10g
Dietary fiber: 2g
Sugars: 0g
Vitamin A: 24%
Vitamin C: 4%
Calcium: 3%
Iron: 6%
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