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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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