Boil pork neck bone in 1 quart of water until meat falls from bone.
Cool; remove bone.
Add all other ingredients.
Bring to boil; then cook over low heat until potatoes are done.
In large pot, place neck bones, vegetables and pickles.
Add water and cook over medium heat 45 minutes.
Add potatoes and cook until soft, about 20 minutes.
Increase heat to medium-high.
Combine flour and milk in small bowl and gradually add to soup, stirring regularly, until mixture boils.
Season to taste with salt.
Remove neck bones and discard.
NOTE: This soup tastes best refrigerated and served the next day.
easoning, chicken livers, giblets, turkey neck bone, and water.
Bring to
Boil giblet and neck bone in lightly salted water until
b>bone and cut to a medium dice. Reserve T-Bones for soup
In a large pot, add olive oil, smash garlic with clever until flat, add to pot.
Cook garlic until golden brown, not burnt!
Remove garlic.
Add pork neck bones, brown, put garlic back in the pot.
Add tomato sauce, tomato paste and all other ingredients. Simmer 2 hours with lid on. The second 2 hours remove lid stirring occasionally, until desired thickness.
Remove pork neck bones, let cool a little, remove meat from bones, add back to sauce.
The last half hour add cheese. Freezes very well.
tyle spare ribs and beef neck bone and brown them with 1
Place all ingredients in soup pot except rice and cover with water.
Cook until meat and cabbage are tender.
Add rice if desired.
o boil.
Add ham bone, carrots, onions, celery, bay leafs
Soak beans overnight.
In a large cook pot, add about a quart of water, beef cubes and soup bone, soup beans and lima beans. Cook slowly about 2 hours.
Remove soup bone.
Add barley, tomato sauce and salt.
Cook about 1/2 hour.
Add diced carrots and onion (stir often to keep barley from sticking); add potatoes and cabbage.
When these vegetables are done, add the mixed vegetables last and finish cooking about 15 minutes.
Add water if too thick.
Put the ham bone in water to cover, bring to boiling, then reduce the heat to low and simmer 1 hour with, chopped onions, sliced carrots, and diced rutabaga.
Add the tomatoes, barley, beans, and cabbage.
Add the bouillon, pepper and sugar.
Cook until the meat falls off the bone.
Remove the ham bone cut the ham in little pieces and put back in the soup. Enjoy!
quarts water and ham bone to a boil in a
Cover ham bone in water and simmer for about an hour.
Add onion and bay leaves. Simmer until onions are tender.
Add potatoes, garlic, ham and beans. Simmer until ham falls off bone.
Remove ham from ham bone. Add ham to soup and discard bone.
Add butter, milk and pepper. Simmer until heated thoroughly.
Add cornstarch or instant potato flakes to thicken.
Brown soup meat and bone.
Add onion, salt and pepper and water.
Cover and simmer over low heat until meat is tender, 2 1/2 to 3 hours.
Strain off the beef broth.
Add remaining vegetables to the broth and simmer slowly until vegetables are tender, about 1 hour.
Cut cooked meat from bones into small pieces and add to soup.
Serve with crusty bread.
Serves 16.
day.).
2. FINISH SOUP Remove bones from slow cooker
Place ham bone in a medium stock pot. Fill water to just cover ham bone.
Bring water to a boil and add carrots, celery, potato, onion, pepper, and bay leaves.
Reduce heat to a medium simmer. Simmer 1 hour.
Add lentils.
10 minutes before serving, bring back to a boil and add egg noodles.
5 minutes before serving, add peas.
Serve when noodles are cooked to desired \"doneness\".
Break ham bone into 2 or 3 pieces.
Place in large soup kettle.
Add water; simmer for 30 minutes.
Remove bones; remove meat from bones.
Chop meat; return to broth.
Add carrot, celery and onion; simmer for 30 minutes.
Add remaining vegetables. Simmer for 1 to 1 1/2 hours.
Add macaroni; season with salt and pepper.
Place the ham bone into a large pot and fill with enough water to cover. Bring to a boil and cook for 15 minutes. Add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add the macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Stir in the tomato sauce and let cool for about 15 minutes before serving.
Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.
Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.
Cover the ham bone with water in a large kettle and boil until meat is almost tender.
Add remaining ingredients, except corn. Cover and cook slowly for 3 to 4 hours, adding corn during last 15 minutes.