MaryElaine W. Shares her Recipe
"Soups, like this one, became one of my favorite foods because it went down so easily.
Other favorites: fruit cocktail, grapes, plums, watermelon, frozen pops and gelatin."
TO MAKE AHEAD: Cook beef bones and water one day. Refrigerate separately. The
next day, skim fat from broth, and continue with Step 2.
To freeze, cool soup 30 minutes. Place in 2-quart freezer container. Freeze no longer
than 2 months. About 35 minutes before serving, remove lid from freezer container;
place container upside down in 2-quart microwavable casserole. Cover and
microwave on Medium (50%) 25 minutes; remove container. Break up and stir.
Cover and microwave on Medium about 20 minutes longer, stirring 2 or 3 times, until
High in iron, potassium and vitamins A and C; good source of fiber
Food FOR thought
If your body weight is getting too low, you probably need more calories. One way to
increase the calorie content of a recipe is by adding heavy cream. Cream, butter and
margarine are easy high-calorie additions for soups, stews, sauces and gravies.