Try this Grandma Bennetts Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionThis recipe is from my Grandmother Millie Bennett, a wonderful woman who had a way with beef. We have this every year on Christmas Eve. It actually tastes better if made the day before, so this is a great recipe because you can make it on the 23rd and then have the 24th freed up for other things. Family members can also just grab a bowlful and some crackers or a roll at any time, and you can just have a little bit if you dont want to get too filled up for the big holiday meal. Brown bone and meat in hot oil in stock pot. Add onion and cook until softened. Add water, parsley and bay leaf and cook on low heat about 2 hours. Add celery, carrots, tomatoes and cans of vegetables. Simmer 2 more hours. Season to taste with salt and pepper. About 1 hour before serving, add potatoes and barley or macaroni. Serve with French bread, corn muffins or crackers. Make the day before, refrigerate overnight and skim off fat before reheating. Posted to EAT-L Digest by Margaret Oakes
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Serving Size: 1 Serving (1457g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1076 | ||
Calories from Fat: 683 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.9g | 101 % | |
Saturated Fat 24.6g | 123 % | |
Monounsaturated Fat 36.2g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 213.2mg | 66 % | |
Sodium 268.6mg | 9 % | |
Potassium 1492.3mg | 39 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.4g | ||
Protein 92.4g | 132 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1076
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