Directions:
- In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to a boil; skim foam with a slotted spoon. Reduce heat; cover and simmer for 3-4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender. Yield: 9 servings (about 2 quarts)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 42.28 Kcal (177 kJ) | ||
| Calories from fat | 0.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 315.71mg | 13% | |
| Potassium | 231.83mg | 5% | |
| Total Carbs | 9.66g | 3% | |
| Sugars | 3.05g | 12% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 1.15g | 2% | |
| Vitamin C | 3.3mg | 5% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.4mg | 2% | |
| Calcium | 53.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 12.17 Kcal (51 kJ) | ||
| Calories from fat | 0.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 90.87mg | 13% | |
| Potassium | 66.73mg | 5% | |
| Total Carbs | 2.78g | 3% | |
| Sugars | 0.88g | 12% | |
| Dietary Fiber | 0.61g | 9% | |
| Protein | 0.33g | 2% | |
| Vitamin C | 0.9mg | 5% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.1mg | 2% | |
| Calcium | 15.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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