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Left-Over Soup

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Submitted by Jenie

YIELD

4 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

6 2.7
POUNDS KG BEEF ROAST
4 4
QUARTS QUARTS WATER
cold *
1 15
TABLESPOON ML SALT
4 4
EACH EACH CLOVES *
4 4
EACH EACH PEPPERCORNS *
1 1
EACH EACH EGGS
fried
2 2
EACH EACH APPLES
baked
1 237
CUP ML ONIONS
boiled
2 2
STALKS STALKS CELERY *

Directions

Cut up the meat and bones, and put them in the kettle with the cold water.

Add all the other ingredients, and simmer until the bones are clean, the meat is in rags, and the water reduced one half.

Strain and the next morning remove the fat; when ready to serve, heat the stock to the boiling point; warm with it one cup of cold macaroni or tomatoes left from yesterday’s dinner.

Add more seasoning if needed.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 801g (28.3 oz)
Amount per Serving
Calories 1478 47% from fat
 % Daily Value *
Total Fat 77g 118%
Saturated Fat 28g 140%
Trans Fat 0g
Cholesterol 619mg 206%
Sodium 2122mg 88%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 6%
Sugars g
Protein 359g
Vitamin A 2% Vitamin C 9%
Calcium 15% Iron 65%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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