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.

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