Categories: Soup & Stew

Ingredients

• 2 pounds stew meat
• 1 package of soup bones from your butcher (about 2-3 healthy bones)
• 1 can diced tomatoes
• 4 large potatoes diced
• 1 pound package frozen mixed vegetables rinsed
• 1 large onion diced
• 4 stalks celery diced
• 1/2 cup macaroni
• Water as needed
• Salt & pepper as needed

Directions

1. Brown stew meat until all juice is gone and starts browning on bottom of pan. This is where your stock color and flavor comes from.

2. Add water to cover. Add bones, onion and tomatoes.

3. Simmer for 1 hour. Keeping an eye on the water and adding as needed.

4. Add celery and frozen vegetables. Simmer for another hour. Again keeping an eye on water level.

5. Add potatoes cook 20 minutes.

6. Add macaroni last and cook until just done. You can actually toss in the macaroni, put the lid on, turn off the heat and the macaroni will cook in the soup. This also keeps the macaroni and potatoes from falling apart. Allow to sit…don’t peek…for about 30 minutes then stir. Ready to serve.

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