Directions:
- Melt butter in a large kettle. Saute oxtails or beef shanks, carrots, onion, celery, leeks and green pepper until vegetables are bright in color. Add tomatoes, bouillon, onion and garlic powder, pepper, salt and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender. Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary. Remove bones. Remove meat from bones; dice and return to soup. Garnish with parsley. Yield: 20-24 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 46.35 Kcal (194 kJ) | ||
| Calories from fat | 16.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 3% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 454.09mg | 19% | |
| Potassium | 134.15mg | 3% | |
| Total Carbs | 5.1g | 2% | |
| Sugars | 1.39g | 6% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 2.72g | 5% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 11.57 Kcal (48 kJ) | ||
| Calories from fat | 4.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.45g | 3% | |
|---|---|---|---|
| Cholesterol | 0.95mg | 1% | |
| Sodium | 113.36mg | 19% | |
| Potassium | 33.49mg | 3% | |
| Total Carbs | 1.27g | 2% | |
| Sugars | 0.35g | 6% | |
| Dietary Fiber | 0.17g | 3% | |
| Protein | 0.68g | 5% | |
| Vitamin C | 0.9mg | 6% | |
| Calcium | 10.2mg | 4% | |
* 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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