Neckbone Soup
Ingredients
- 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 leaf|bay leaves
- 2 chopped large yellow onions.
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 leaf|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!
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 leaf|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!
This article uses material from the "Neckbone Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
