for 10 servings
4-5 beef bones
2-3 celery stalks
3-4- medium carrots
Half head of cabbage
2-3 medium zuchinnis
1 can(13.5) oz garbanzo beans(rinsed)
1 medium onion (sliced)
1 tbsp minced garlic
Calories – 125, Protein, – 4.3, Carbs. – 20.7, Fat – .8
- In a large soup pot or dutch oven add 10 cups of water, beef bones, garlic,(you can add vegetable boubillon((Low Sodium) cubes for seasoning. Bring to a boil for 1 ½ -2 hours; discard foam.
- Pull beef bones and add celery, carrots cabbage(cut in 2 pieces), zuchinni garbanzo beans and onion. Bring to boil then turndown and simmer for 20 minutes (until vegs. re tender).
- Can be kept refrigerated for up to 7 days.