Dust Bowl Soup
Source of Recipe
San Fransisco Firehouse Favorites 1965 Larry Crabtree, Engine#23
List of Ingredients
2 lbs beef bones
9 cups cold water
1/2 cup dry pinto beans
1/2 cup black-eyed peas
1/8 tsp crushed dried red peppers
1 large onion, diced
3/4 cup chopped celery
1 large celery top sprig
1 medium-sized potato, finely diced
1 clove garlic, minced and mashed
1 TBSP salt
1 bay leaf
2 tsp chili powder
1 tsp msg
1/8 tsp black pepper Recipe
Wash beef bones well, and place in a large kettle with water. Cover, bring to a boil, then simmer very slowly for 2 hours. Add beans, black-eyed peas, and dried red peppers.
Cover and simmer 6 hours more. Skim soup. Add remaining ingredients, cover and simmer for 1 1/2 hours longer or until vegetables are tender. Correct seasoning with salt.
Makes 6 Generous servings.
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