Relax tonight with some delicious Beefalo Vegetable Soup.
4 tbs. beefalo soup bones with meat
2 Tbsp. salt - 2 quarts water
1 Tbsp. mixed pickling spice
Place above in a 6-quart popt. Tie pickling spice in a bag and add to a pot. Cover, bring to boiling point, reduce heat and simmer 3 hours. Remove sice bag and soup bones.
Strain stock and cool. Refrigerate. Remove and discard solidified fat if any. Trim meat off bone and gristle.
1 cup fresh carrots
1 cup sliced celery
2 cups fresh or canned green beans
3/4 cup fresh or frozen corn (cut from cub)
3 1/2 cups canned tomatoes
2 Tbsp. parsley flakes
1/4 cup chopped onions
Put meat, soup stock and vegetables in kettle, cover and cook slowly until vegetables are tender, about 1/2 hour. If desired, freeze. Yield: about 1 gallon.
Enjoy!
Do you have any great Beefalo recipes? Please share! Email Eugene Ussery at eussery@getgoin.net.
No comments:
Post a Comment