|Vegetable Beef Soup - Nica
Since many of us get the Prime Rib at Clark’s Fish
camp during out Scubanauts' Christmas Party ever year,
I thought that I would share the best ever prime rib veggie
Start with 2 Clark's prime rib bones
(along with any attached meat!) that have been cleaned of
fat. We usually get just the "smaller" Joan's Cuts. You can
throw them in the freezer when you eat there and make the
soup much later. We once thawed ours a year later from the
previous year and they
Begin by sautéing a large diced onion in some olive
Add 4 large, 32-oz. containers of stock (I used 2 beef and
2 chicken reduced sodium)
Add your bones!
Add Salt/Pepper to taste and 1 tsp of each of the following:
Basil, Marjoram, Cilantro, Oregano, Parsley and Dry Mustard.
Add one 32 oz. can of diced tomatoes
Simmer for several hours, skimming the fat off the top of the
soup. You can also take several ladles off the top, refrigerate
and them skim the cold fat.
Pull the bones/meat out and chop any meat while discarding
fat and bones. Add meat back into the stockpot
Add 2 packages of frozen mixed vegetables and ½ package
of okra. (We used 1 package of frozen white corn and 1 package
of green beans!)
Add 3-4 medium potatoes roughly chopped.
Test occasionally for seasoning and don’t go too heavy
on the salt! The stock, in particular, is loaded with salt
from the get-go.
Best soup ever!