I have just made the most wonderful, rich, "catch all", leftover Thanksgiving Day soup. It is thick, rich, low in calories, but definitely "sticks to the ribs". I always keep a container of soup in my refrigerator. I'm fortunate to own a crock pot, so making these recipes is healthy and economical. I know many of you out there buy those canned soups. PLEASE! Once you begin making your own favorite soups and stews, you'll save more food dollars by simmering these recipes and freezing them for future use. You'll see many food items from you local food pantry, which makes this recipe a steal. I do put in smoked neck bones for flavor. They are cheap, and a packet of these smoked bones lasts you for many soups and can be found under $3. These bones add a rich smoked flavor that is second to none.
1 large smoked pork neck bone
1 1/2 cups Preparing Dried Beans Recipe (Under Beans)
2 cans of tomato soup
1 can chicken soup (noodles drained, and set aside for other use)
1 can mixed vegetables
1 8 oz. package of frozen spinach/or other green
1 1/2 cups of leftover stuffing
5 cups of water
1 cup of corn
1 onion (chopped)
3 celery ribs (chopped)
2 cloves of garlic (chopped)
1 bay leaf
1 tsp. herbs de Provence (see local bulk health food store)
2 tsp. of seasoned salt
1 tsp. pepper
Get out your crockpot, if you have one. This is easily cooked on the stovetop too. I know you are waiting for those long directions of frying vegetables and such. I don't bother. I have to tell you, I make some of the most tastiest soups on the planet, and no one as of today knows that I skip all of the usual steps. Put everything in crockpot, simmer on low for about 6 - 8 hours or until done. If you are cooking this on a stovetop, 3 hours would complete the process. You want to ensure that neckbone has the meat falling off. Take out neckbone when done, and debone. Place meat back into pot. No one will ever know!
1 large smoked pork neck bone
1 1/2 cups Preparing Dried Beans Recipe (Under Beans)
2 cans of tomato soup
1 can chicken soup (noodles drained, and set aside for other use)
1 can mixed vegetables
1 8 oz. package of frozen spinach/or other green
1 1/2 cups of leftover stuffing
5 cups of water
1 cup of corn
1 onion (chopped)
3 celery ribs (chopped)
2 cloves of garlic (chopped)
1 bay leaf
1 tsp. herbs de Provence (see local bulk health food store)
2 tsp. of seasoned salt
1 tsp. pepper
Get out your crockpot, if you have one. This is easily cooked on the stovetop too. I know you are waiting for those long directions of frying vegetables and such. I don't bother. I have to tell you, I make some of the most tastiest soups on the planet, and no one as of today knows that I skip all of the usual steps. Put everything in crockpot, simmer on low for about 6 - 8 hours or until done. If you are cooking this on a stovetop, 3 hours would complete the process. You want to ensure that neckbone has the meat falling off. Take out neckbone when done, and debone. Place meat back into pot. No one will ever know!
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