Stock Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 130.0
- Total Fat: 1.2 g
- Cholesterol: 7.5 mg
- Sodium: 857.6 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 3.9 g
- Protein: 10.0 g
View full nutritional breakdown of Stock Soup calories by ingredient
Submitted by: KELDRA1
Introduction
this is a basic throw together soup. this is a basic throw together soup.Number of Servings: 12
Ingredients
-
Parsnips, 2.5 cup slices (remove)
Turnips, 1 cup, cubes (remove)
Jalapeno Peppers, 1 pepper (remove)
Carrots, raw, 1 cup, chopped (remove)
*Pork Shoulder (pork butt, picnic roast), 1 cup, diced (remove)
Beef stock, home-prepared, 12 cup (remove)
Beef stock, home-prepared, 1 cup (remove)
Water, tap, 4 cup (8 fl oz) (remove)
*French's Worchestershire Sauce, 6 tsp (remove)
*Soy Sauce, .25 cup (remove)
*Horseradish, 2 tbsp (remove)
Garlic, .5 cup (remove)
Onions, raw, 2 cup, chopped (remove)
Barley, pearled, cooked, 1 cup (remove)
Beans, pinto, .5 cup (remove)
Celery, raw, 1 cup, diced (remove)
Thyme, ground, .5 tbsp (remove)
Oregano, ground, .5 tbsp (remove)
Bay Leaf, 1 tbsp, crumbled (remove)
Directions
1. in a pot over medium heat add meat, stock and water. Let cook for 40 minutes until meat is faling apart.
2. Add chopped veggies, spices and simmer for 30 minutes
3. Add parley and beans and simmer for another hour.
Makes 12-13 servings
This makes a really large amount of hearty soup. I usually freeze half of it and serve the other half
Number of Servings: 12
Recipe submitted by SparkPeople user KELDRA1.
2. Add chopped veggies, spices and simmer for 30 minutes
3. Add parley and beans and simmer for another hour.
Makes 12-13 servings
This makes a really large amount of hearty soup. I usually freeze half of it and serve the other half
Number of Servings: 12
Recipe submitted by SparkPeople user KELDRA1.
