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Categories:
bones onions hamburg zucchini tomato sauce tomatoes carrots whole kernel corn Worcestershire sauce salt stalks celery
Viewed: 1 - Published at: 6 years agoIngredients
- 2 medium soup bones with no meat or 6 small marrow bones
- 3 medium onions, cut in pieces size of a quarter
- 3/4 lb. hamburg
- 2 medium zucchini, sliced in 1/2-inch pieces and cut in half circles
- 3 (8 oz.) cans tomato sauce
- 1 (16 oz.) can stewed tomatoes and juice
- 4 medium carrots, sliced in 1/2-inch pieces and cut in half circles
- 1 small can whole kernel corn and juice
- 2 Tbsp. Worcestershire sauce
- salt and ground pepper
- 4 stalks celery, cut same as carrots
Method
- Simmer soup bones in 2 quarts water with salt, pepper, juice from whole kernel corn and 1 onion, cut as directed, for 1 1/2 hours.
- Add carrots and celery; cook until tender.
