From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


  • 4 meaty soup bones
  • 3 quarts water
  • Salt, pepper, cayenne pepper
  • 2 teaspoons Worcestershire sauce
  • 4 ribs celery, cut up
  • 5 carrots, cut up
  • 1/3 head cabbage, cut up
  • 3 to 4 medium onions, cut up
  • 2 potatoes, cut up
  • 1 (16-ounce) can tomatoes or 6 fresh

Combine all ingredients and simmer covered for 3 to 4 hours until meat is tender.  Remove meat and vegetables from stock.  Debone meat and take out gristle.  Push vegetables through colander or sieve.  Return meat and vegetables to stock.  Adjust seasonings.  (You may add any other leftover vegetables you have available.)

12, generously

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