Directions:
- STOCK: Place all the ingredients for the stock in a large saucepan and cover with water.
- Bring to the boil, then reduce to a very low simmer and cook for about 2 hours, or until the meat is tender enough to fall off the bones.
- Strain, reserving the liquid and meat and discarding the vegetables.
- Shred the meat and refrigerate.
- Cool overnight, refrigerate, then remove the fat from the top of the stock and discard the following day.
- SOUP: Place all the ingredients (except the shredded, reserved meat) for the soup in a large stockpot.
- Bring to the boil, then reduce to a simmer and cook for about 1 hour, or until the soup mix is tender, stirring occasionally.
- Season well to taste, add the reserved meat and heat through well.
- Serve with crusty buttered bread!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.74 Kcal (229 kJ) | ||
| Calories from fat | 4.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.45g | 1% | |
|---|---|---|---|
| Cholesterol | 0.35mg | 0% | |
| Sodium | 117.76mg | 5% | |
| Potassium | 370.21mg | 8% | |
| Total Carbs | 11.43g | 4% | |
| Sugars | 5.53g | 22% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 1.61g | 3% | |
| Vitamin C | 9.2mg | 15% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 0.1mg | 0% | |
| Calcium | 86.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 10.73 Kcal (45 kJ) | ||
| Calories from fat | 0.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 1% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 23.07mg | 5% | |
| Potassium | 72.53mg | 8% | |
| Total Carbs | 2.24g | 4% | |
| Sugars | 1.08g | 22% | |
| Dietary Fiber | 0.7g | 14% | |
| Protein | 0.31g | 3% | |
| Vitamin C | 1.8mg | 15% | |
| Vitamin A | 0.1mg | 15% | |
| Calcium | 17mg | 9% | |
* 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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