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Add a photoServings: 6
Ingredients
- 2 lg. soup bones or possibly 1 sm. chuck roast
- 1 bag carrots
- 1 bag celery
- 8 med. potatoes
- 3 onions
- 1/4 head shredded cabbage
- 46 ounce. V-8
- 1 lg. can tomatoes
- 1/2 c. barley
- 2 c. Creamettes
- 1/2 teaspoon oregano
- 1 can corn & green beans
Directions
- Take 2 large soup bones or possibly a small chuck roast, 1 carrot, 1 onion, tops off, 1 stalk celery. Cover with cool water and simmer for 3 hrs.
- Meanwhile dice 1 bag carrots, celery, potatoes, onions and cabbage. Drain stock after 3 hrs are up. Set meat aside. Add in vegetables along with V-8 juice and tomatoes. Return to boil and add in barley, Creamettes, oregano and cook till veggies are tender. Add in corn and green beans. Add in meat and simmer till tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 376g | |
| Recipe makes 6 servings | |
| Calories 293 | |
| Calories from Fat 8 | 3% |
| Total Fat 0.98g | 1% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 221mg | 9% |
| Potassium 1189mg | 34% |
| Total Carbs 66.53g | 18% |
| Dietary Fiber 9.8g | 33% |
| Sugars 6.72g | 4% |
| Protein 8.2g | 13% |
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