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