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WEDNESDAY'S SOUP:  HEARTY NECKBONE SOUP

WEDNESDAY'S SOUP: HEARTY NECKBONE SOUP

MIISRAEL Bride · Wednesday, April 16th 2014 at 9:30AM · 391 views
So, for those who eat neckbones you can have a hearty meal of them in a soup. This is usually a Southern recipe, but I do recommend that if you're watching your pork intake to use less neckbones or just skip making this soup altogether!

Ingredients:

Neckbones

Celery

Potatoes

Corn

Onion

Carrots

Small red pepper

Whole tomato --Can tomatos work nicely too

Tomato paste or Tomato Sauce --1 or two cans for red color

Paprika, Parsley flakes, Salt, Black pepper

Prepare cooked neckbones ahead and peel meat from the bones.
Save at least two cups of broth from the neckbones.

Chop all vegetables & onion into chunk sizes
{You can use frozen or can veggies or even onion flakes}

In pot after neckbones are cooked add to neckbone broth and additional water and cook vegetables. Careful only a little red pepper unless you want it extremely hot.

Add in spices:

Paprika

Small amout of pepper

Dash of salt to taste

Parsley flakes

Cook until veggies are tender. you may want to add additional water for soup density. Season to your taste with spices. Some people like season salt with neckbone soups.

Serve with homemade corn bread

If your hungry eat slowly this is a hearty meal.

About the Author

MIISRAEL Bride Memphis, TN

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