POOR MAN'S VEGETABLE NECKBONE SOUP 4 A CROWD

POOR MAN'S VEGETABLE NECKBONE SOUP 4 A CROWD image

Provided by Rose Mary Mogan

Time 4h5m

Number Of Ingredients 19

9 lb meaty pork neckbones
1 lb baby carrots, cut in half
2 lb mixed vegetables
1 small red onion chopped
1 bunch green onions chopped
1 medium yellow onion chopped
3-4 stick celery, chopped
6-8 medium potatoes, peeled, washed & quartered
2 can(s) (18 oz) progresso recipe starters cooking sauce(fire roasted tomatoes)
2 can(s) diced tomatoes ( 15 1/2 oz. each)
2 Tbsp minces garlic, or less if preferred
2-3 bay leaves
24 oz v-8 low sodium tomato juice
2 tsp dried thyme
1 1/2 tsp coarse black pepper
2 tsp kosher salt (after tasting broth) if desired
SPICE BLEND FOR MEATS
1 Tbsp each, paprika,garlic powder,onion powder,coarse black pepper, kosher salt,dried parsley, cumin
2 tsp dried thyme

Steps:

1. This recipe make a lot, you can use the amounts suited for your family, and what ever vegetables you prefer, or have on hand. You call the shots. Just make sure that you have enough water to cover the meat as it cooks. You will need a pot large enough to accomadate all of your meat & veggies with the liquid.
2. Chop veggies needed for the soup, carrots cut in half, chop green, red & white onions & celery.
3. Peel wash & quarter potatoes
4. Combine spices for seasoning meat, & generously season meat with spices. Will probably have some left over for another use.
5. Add meat to large pot, cover with water and bring to a low boil, and simmer for about 1 1/2 to 2 hours. Skim off any foam that surfaces to the top of pot.
6. Add Recipe starter & tomato juice. Continue to cook.
7. Add chopped vegetables, potatoes, garlic, bay leaves and other spices, and continue to simmer. Cook on low and taste, add additional seasoning if needed. Cook until meat & vegetables are very tender.
8. Serve with favorite Bread & butter if desired.