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- 1 tablespoon chopped fresh herbs of choice, or 1 teaspoon dried (optional)
This hearty, economical, old favorite has flavor unequalled by any ready-made version - well worth
the time it takes. Cooking the meat on the bone adds a step to the process but provides a richer,
deeper flavor. Amount and variety of vegetables can be varied to suit preference and availability.
Reheats well - and tastes even better the next day.
Directions
- Trim excess fat from soup bones. Mix salt, pepper, paprika and garlic powder; rub all
over meat.
Heat oil (or some of the trimmed fat) in soup pot and brown meat over medium heat.
While meat browns, chop onion, one of the carrots and one celery rib. Add to meat when its about
finished browning.
Add 6 cups water and adjust heat to maintain a simmer. Cover and cook
until meat is tender, about 2 hours.
Add herbs (if using) and remaining vegetables, cut into
bite-size pieces. Simmer until potatoes are tender, 20 - 30 minutes. Taste soup and add salt and
pepper as needed. Scoop out soup bones and discard, returning all edible meat to the pot. If soup
seems fatty, let stand until fat rises to surface and skim it off. (If time allows, chill soup
and lift off solidified layer of fat.)
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