Ingredients Edit

Directions Edit

  1. Cover meat with cold water in Dutch oven; bring to a boil; drain.
  2. Add water to cover; again bring to boil; reduce heat to low.
  3. Cover.
  4. Cook as until meat is nearly tender (about 3 hours).
  5. Skimming off as much fat as possible from cooking water; (if you remove meat from broth and refrigerate-or put in freezer, if time short-fat will harden and remove easily 10-15).
  6. Add vegetables; cook until vegetables from water; drain and trim from meat.
  7. (about 10–15 minutes).
  8. Remove vegetables from water; drain and trim fat from meat.

Nutritional information Edit

Food exchange per serving: 1 starch/bread exchange + 2 vegetables exchanges + 3 lean meats exchanges

  • cal: 300
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