Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 cn 10.5 oz BEEF CONSOMME
6 ea RIBS OF CELERY, CUT
1 lb CARROTS, SLICED
1 ea RUTABAGA OR YELLOW TURNIP
1 1/2 lb BEEF, CUT IN CUBES
1 c BARLEY
1 ea ONION, CUT IN WEDGE SHAPE
1/4 c CHOPPED PARSLEY

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.

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