Instructions: IN A LARGE SAUCE POT, COMBINE BEEF CONSOMME, 8 CUPS OF WATER, CELERY, CARROTS, RUTABAGA, BEEF CUBES, AND BARLEY. BRING TO A BOIL. SKIM FAT OFF.

REDUCE HEAT, COOK, COVERED FOR 1 HOUR OR UNTIL VEGETABLES ARE TENDER. ADD ONION, COOK UNCOVERED FOR 30 MINUTES LONGER OR UNTIL ONION IS TENDER.

BEFORE SERVING, SPRINKLE WITH PARSLEY.

MAKES 8 SERVINGS, EACH 264 CALORIES,
READY TO SERVE IN ABOUT 1 HOUR AND 45 MINUTES AND TAKES ONLY ABOUT 20 MINUTES IN THE KITCHEN.

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