Boil soup bone in water enough to cover for 1 1/2 to 2 hours - until meat comes off bone easily. Remove bone - when cool enough - remove meat and cut fine. Return meat to stock - add onion, carrots potatoes celery, greenbeans, corn (not creamed) and tomatoesand bayleaves - add more water if needed - cook on a low fire after first coming to a boil. After 1 hour stir in barley or macaroni - cook another 1/2 to 1 hour - stir often as the barley will stick to pan and burns. NOTES : Used to look forward to this on wintery Sunday nights. Yum Yum Recipe by: Helen (Grandma) Kidder Posted to recipelu-digest by Chtbaby@aol.com on Feb 16, 1998
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 6.7mg||0 %|
|Potassium 306.3mg||8 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 11.8g|
|Protein 1.6g||2 %|
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Calories per serving: 61
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