Vegetable Beef Soup
1. Remove any fat from the beef.
2. In a large, covered soup pot, simmer the beef bone with meat in water with bay
leaves, celery leaves, parsley, Morton Lite Salt Mixture, pepper, and onion soup mix until
meat is tender, about 2-12 hours.
3. Remove the one, meat and bay leaves. Chill broth and remove any fat. Cut meat into
bite size pieves and return to broth. Discard bone and bay leaves.
4. Add tomatoes, frozen vegetables, potatoes, and celery.
5. Cover and simmer for 30 minutes.
Nutritional Info Per Serving:
Calories: 106; Protein: 12.2 g; Sodium: 306 mg; Cholesterol: 28 mg; Fat: 2.46 g
Carbohydrates: 8.6 g
Exchanges: 1 lean meat; 1/2 bread; 1 vegetable
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1 beef shank bone with 1lb. meat
2-1/2 quarts water
2 bay leaves
1/3 cup chopped celery leaves
1/4 cup chopped fresh parsley
1 tsp Morton Lite Salt Mixture
1/2 tsp freshly ground pepper
1 envelope (1oz.) onion soup mix
1 can (15oz.) stewed tomatoes with juice
1 package (10oz.) frozen mixed vegetables
1 cup peeled, diced potatoes
1 cup sliced celery