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Route 66 Soup




Source of Recipe


gijane at rc and 1world


Recipe Introduction


Supposedly, this soup originated during the Depression when cooks had to be imaginative and use all available ingredients. A highly nutritious soup, it is inexpensive and easy to prepare.



List of Ingredients




2 pounds beef bones, washed
1/2 cup dry pinto beans
1/2 cup black eyed peas
2 tablespoons crushed red New Mexican chile, seeds included
Celery leaves
1 large onion, chopped
3/4 cup chopped celery
2 medium potatoes, peeled and diced
2 carrots, peeled and diced
1 clove garlic, minced
1 teaspoon salt
1 bay leaf
1/4 teaspoon freshly ground black pepper


Recipe



Cover the bones with water and simmer for an hour, skimming off any foam that forms.

Add the beans, peas, red chile, and celery leaves and continue to simmer for 1 1/2 to 2 hours or until the beans are tender without being mushy. Add more water if necessary.

Remove the bones and celery leaves. Pull any remaining meat from the bones and return it to the soup.

Add the remaining ingredients and simmer for 30 to 45 minutes or until the vegetables are done.

Yield: 6 servings