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Ingredients
- 2 lbs. soup bones
- 2 quarts. water
- 1 1/2 tbsp. salt, if you like
- 1/4 teaspoon pepper
- 1/4 c. pearled barley
- 1 c. carrots, cut up
- 1/4 c. minced onion
- 1/2 c. minced celery
- 1 (16 ounce.) can tomatoes
Directions
- Cover tightly and cook soup bones, water, salt and pepper slowly for 1 hour. Add in barley and cook 1 hour longer. Skim off excess fat and remove soup bone. Add in carrots, onions, celery and tomatoes. Cook for about 45 min or possibly till done.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2356g | |
| Calories 278 | |
| Calories from Fat 10 | 4% |
| Total Fat 1.23g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10933mg | 456% |
| Potassium 1040mg | 30% |
| Total Carbs 62.41g | 17% |
| Dietary Fiber 14.4g | 48% |
| Sugars 12.67g | 8% |
| Protein 8.26g | 13% |
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