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Neckbone Soup

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Description Edit

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Ingredients Edit

  • 1 Package of neckbones
  • 1 Package of frozen corn, Peas, okra and lima beans
  • 2 cans of stewed tomatoes
  • A dash of Lawry's seasoned salt
  • Add black pepper to taste
  • Add two large bay leaves
  • 2 chopped large yellow onions.
  • cut up potatoes (depends on how many you want in the soup)
  • 1 or 2 cans of tomato sauce

Directions Edit

Cook neckbones in a large dutch oven or a really large pot. Add onions

season salt and pepper, skim fat and slim off the meat. Cook until it is

so tender that the meat falls off the bone. You can leave the bones or

remove them. Add the veggies and the bay leaves and stew for 45 minutes

on low heat. At this time make some jiffy corn bread. I always serve

lemonade and then my folks throw down at the table! Don't forget to

bless the food!


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