| 1 | In a large, heavy pot, bring about 12 c of water to boil. |
| 2 | Add beef bones, cover and bring back to full boil. |
| 3 | Reduce heat to low simmer. |
| 4 | Skim occasionally during first 30 minutes to remove scum. |
| 5 | Cook for 3-4 hours until meat is tender and nearly falls off of bones. |
| 6 | Remove bones from broth. |
| 7 | Remove all meat and marrow from bones and return to the pot. |
| 8 | Add tomatoes (including juice), onion and herbs. |
| 9 | Simmer for 20 minutes. |
| 10 | Remove tomatoes, break up into quarters or smaller, and return to the pot. |
| 11 | Continue to simmer. |
| 12 | Clean green beans and break into pieces. |
| 13 | Clean carrots and slice into thin slices. |
| 14 | Slice kernels from ear of corn. |
| 15 | Shell peas. |
| 16 | Add vegetables to pot. |
| 17 | Simmer for 30 minutes. |
| 18 | Add salt and pepper to taste and serve. |
| 19 | Notes: * a thick and hearty vegetable beef soup, this soup is almost thick enough to be called a stew. |
| 20 | It is great on a cold day or after skiing. |
| 21 | * i prefer beef neck or shank bones over what markets call "soup bones" which are nearly devoid of meat. |
| 22 | Individual-serving size cans of green beans, corn and green peas may be substituted if fresh vegetables are not available. |
| 23 | These are the basic vegetables i use, but i have also added mustard greens, chinese cabbage, zucchini and yellow squash (add just 5 minutes before serving or they become mush) turnips and any other fall/winter vegetables that look good in the market. |
| 24 | Serve with cornbread, sourdough or another strong flavored bread. |
| 25 | This soup improves with age. |
| 26 | : difficulty: easy to moderate. |
| 27 | : time: several hours of intermittent attention. |
| 28 | : precision: approximate measurement ok. |
| 29 | : pamela mcgarvey : ucla comprehensive epilepsy program, los angeles, california, usa : hao,sdcrdcf!cepu!pam : |
