1 pkg beef soup bones ...most fat removed.
2 medium carrots, cubed
1 medium onion.... chopped
2 medium potatoes....peeled & cubed,
2 medium stalks celery.... chopped
1 small green pepper....chopped
1 small clove of garlic.....mashed
2-3 small tomatoes...skinned, cut up & seeded
salt & pepper to taste
A-1 or worschester sauce can be added
NOTE: The great thing about soup is the versatility of ingredients! I didn't use these exact ones or measurements, and you can adjust it to what you have on hand
Preheat the oven to 350 degrees. Put the soup bones on a foil lined pan and season with salt and pepper. Cook 1 to 1 1/2 hours (depending on size), until the bones and meat are browned but not burned.
RATING: 3 1/2, with parmesan cheese 4
We really liked this soup, and the house smelled great all afternoon. It wasn't SUPER YUMMY, but it was definitely tasty, and I'll make it again when I have more meaty soup bones. My hubby put some rice in his, and I put some shredded parm in mine - because I pretty much always put shredded parm in soup (or anything else I might be able to get away with that has tomatoes and onions in it). I think the leftovers tomorrow will be even better (maybe a 4 by then, sans parmesan). I'll bet it would freeze well, too!