Bone Soup Recipe (not stone soup, but pretty close)
Today the weather was grey and gloomy, so I thought a warm bowl of vegetable soup would taste good after our daily walk around the pond with Flip. And indeed it just hit the spot after our trudge through the mud.
1 beef shank center cut (mine was frozen)
1 carton beef broth
1 can (26 oz.) Campbell tomato soup
1 soup can of warm water
3 large tomatoes ( mine were frozen)
1/4 large onion chopped
1 bay leaf (remove before you serve soup)
3 large toes/cloves of garlic chopped
3 short stalks of celery chopped
1/4 teaspoon thyme
1/4 teaspoon oregano
Good grind of black pepper
Cook the above ingredients for 2 1/2 to 3 hours until beef falls off the bone.
Before you sit down to do whatever you do, chop up two small potatoes(skin on), 1/2 squash of your choice, two carrots, and 1/4 of a white cabbage. Open one can of green beans and one can of corn.
When the meat is done, remove the bone and cut the meat into small pieces. Add all of the veggies and cook an additional 30 minutes or until they are done to your taste.
Soup is on! But we all know that soup always tastes better tomorrow. Glad I made enough for tomorrow and to give away in a fruit jar to someone special.