Homemade vegetable soup recipe:
4 meaty beef neck bones
3 stalks of celery
2 potatoes
4 small turnips
3 ears of corn
1 large onion
2 regular cans of diced tomatoes
1 large can of whole tomatoes
1 can beef broth
1 can chicken broth
1-2 tbs. of liquid grease
1-2 cups of preferred pasta (macaroni, spaghetti cut into bite-sized lengths)
water to fill the pot
salt and pepper to taste
Brown neck bones in a 4-5 qt dutch oven. After browning neck bones, add diced tomatoes, whole tomatoes, beef and chicken broth and water to pot and simmer slowly until meat is done (2-3 hours) and easy to remove from bones. Remove bones from pot and strip all meat from the bones. Return meat to pot. Chop all vegetables into bite size pieces and add to the pot. Check and adjust for seasoning. Cook slowly until vegetables are done. Serve with cornbread and enjoy. Recipe supplied by cooking school.
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