 | | 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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Prep Time: 30 minutes
Cook Time: 2.25 hours
Container: large pot with lid
Servings: 6
Serving Size: 2 cups
|  | | Ingredients | | - | | 2 pounds meaty soup bones, short ribs or oxtail (in segments) |
| - | | 2 teaspoons salt |
| - | | 1/2 teaspoon pepper |
| - | | 2 teaspoons paprika |
| - | | 2 teaspoons garlic powder (optional) |
| - | | 2 tablespoons oil |
| - | | 3 large carrots |
| - | | 3 stalks celery |
| - | | 1 large onion |
| - | | 2 large potatoes |
| - | | 1/2 pound green beans |
| - | | 4 cups chopped tomatoes, canned or fresh |
| - | | 1 tablespoon chopped fresh herbs of choice, or 1 teaspoon dried (optional) |
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