ureed.
Stir pureed pumpkin, beef, soup bones, and salt into the water
Place soup bones in a stock pot with
Cover soup bones with cold water; bring to boil.
Skim off top foam.
Keep barely boiling for 2 to 3 hours.
Add rest of ingredients (tomatoes, optional).
Cook until noodles are done. Cool soup, remove bones and dice meat.
Skim fat off soup.
Freeze in smaller containers for eating later.
Boil beef soup bones for 1 1/2 hours.
Bring beef soup bones and water to a boil
Simmer beef soup bones, meat and onions to make a broth. Strain.
Remove and discard bones and spent meat.
Add barley to the beef stock and cook for 1 hour.
Add kale to stock and barley and cook 1 more hour.
Salt and pepper to taste.
Combine soup bones and water in a large Dutch oven or large pot, bring to a boil.
Cover, reduce heat and simmer 1 hour.
Add beef cubes, salt and pepper.
Cover and simmer 1 hour.
Add cubed potatoes and next 5 ingredients.
Cover and simmer 40 minutes.
Add corn and peas.
Simmer, uncovered, 30 minutes.
ure you have washed the soup bones well and they have a
In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves.
Slowly bring to boil; skim foam with slotted spoon.
Reduce heat; cover and simmer for 3 to 4 hours.
Discard bay leaves.
Set bones aside to cool; remove meat from bones and dice.
Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill.
Cover and cook for 1 hour or until barley and vegetables are tender. Serves 9.
Place soup bones and water in a soup kettle or Dutch oven. Slowly
Combine soup bones and water in a large Dutch oven; bring to a boil.
Cover, reduce heat and simmer for 1 hour.
Add beef cubes, salt and pepper.
Cover and simmer for 1 hour.
Add cubed potatoes, carrots, onions, tomato sauce and cabbage; cover and simmer, uncovered, for 30 minutes.
Makes about 4 1/2 quarts.
Combine soup bones and water in a large
arge shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered
In a large stock pot, combine the soup bones, onion and 2 quarts of water and bring to a boil over high heat.
Reduce to moderate heat, cover and simmer for two hours.
Remove the soup bones, dice the meat, discard the bones and return meat to the pot.
In a small skillet or in the microwave, extract and discard excess fat from bacon bits.
Stir in the okra, tomatoes, bacon, bay leaf, salt and pepper.
Bring to a boil, reduce heat and simmer for 2 hours.
Discard the bay leaf.
Serves 8.
Cook soup bones, onion, celery, salt and pepper in a pressure cooker on 10 pounds for 50 minutes (these bones are usually frozen).
After cooking bones, cut meat from bones and put back into pot, along with the remaining ingredients and sufficient water for juice.
Cook for another 10 minutes on 10 pounds pressure or until vegetables are tender.
Add the beef stock, water, bay leaf, marjoram, oregano, and soup bones; lower
Place the soup bones into a pyrex or jelly
Combine beef bones, water or stock, salt, pepper and bay leaf in a large kettle.
Cover and simmer 2 to 3 hours.
Remove bones and skim fat if necessary.
Cut off, chop and reserve meat.
Add barley.
Continue cooking about 1/2 hour.
Add remaining ingredients and cook until vegetables are tender.
Add any leftover vegetables available.
Heat through.
Serves 8 to 10.
Place meat and water in a large soup pot.
Bring to a boil. Skim surface occasionally.
When broth is clear, add tomatoes or juice, celery, onions and parsley.
Cover and simmer gently for 2 1/2 hours.
Add carrots, rutabaga and potatoes; simmer 1/2 hour. Remove soup bones from pot and cut meat from bones.
Return all to kettle.
Add peas, green beans and cabbage.
Season to taste. Simmer another 1/2 hour or until all vegetables are tender.
Makes 8 to 10 servings.
Boil soup bones in Dutch oven with enough water to cover bones.
Boil 2 hours.
Remove bones.
Let cool.