In a large kettle, combine soup bones, water, salt and peppercorns. Cover an simmer for 2 approximately hours or until the meat comes easily off the bones. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for about 1 hour or until the vegetables are barley are tender.
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