Shin bone soupShin bone soup

 Try it for yourself, and see if you agree. The ingredients below use a medium size pot for a small family. If you’re family is large, use a large pot and increase the ingredients listed below accordingly.

Shin bone soup

Shin bone soup

Canning Homemade
This soup is a breeze to make, and like all soups it's a welcome addition to the family meal on a frigid winter night.
Prep Time 40 mins
Cook Time 3 hrs
Total Time 3 hrs 40 mins
Course Soup
Cuisine American
Servings 5 people
Calories 330 kcal

Ingredients
  

  • 1 center cut shin bone
  • 2 carrots sliced in chunks
  • 1 cup of frozen peas, use fresh if you wish
  • 2 celery stalks, sliced in chunks
  • 1 pc medium to large onion, peel, wash and add whole
  • 4 cloves of garlic just mash each a bit with the flat of a knife to make them easier to remove after cooking, if you don't wish to eat them.
  • 8 oz. of Hunt's tomatoe sauce
  • 1-2 tbsp Salt and Pepper to taste

Instructions
 

  • Fill pot to 3/4's full. Add shin bone, onion, garlic, tomatoe sauce and simmer till shin bone is partially cooked, close to a 1/2 hour.
  • Add carrots, celery and cook until they've reached the tenderness/crispness that you prefer them.
  • Remove the shin bone, and cut into bite size pieces, and return to the pan.
  • Return the bone to the pan as well. The marrow in the bone is delicious, especially if it isn't too fatty.
  • Some people love it, some prefer not to eat it.
  • Go by our own tastes. In the last five or six minutes of cooking time add the frozen peas. The pkg. will tell you the exact time they need to cook.
  • In the meantime, in a separate pot you've cooked the bows/noodles. Add these to the bottom of soup bowls, then add the soup.

TIPS:

  • Crusty bread is great served with this
  • This soup can either be the appetizer before your meal, or the whole of your meal.
Keyword bone soup