“The meaty soup bones from Ranch Foods Direct are what makes this soup so delicious.” Yvette (Roach) says.
1-2 Callicrate Beef soup bones
salt and pepper to taste
about 5 carrots, peeled, cut in cubes
4 branches of celery, cut into cubes
1 big fresh onion, studded with 5 cloves
3-4 cloves of garlic
2-3 leeks, thoroughly cleaned, and chopped
add vegetables, such as cabbage (opt.)
2 bay leaves
three sprigs fresh thyme (or 2 T. dry)
Vermicelli or other tiny noodles
low sodium Worcestershire sauce, several shakes to taste
Beef broth or bouillon to taste
Take out the crockpot the night before. Rinse out defrosted soup bones well, put in pot, add the broth and cover the bones with water, add bay leaves, thyme, garlic, onion studded with cloves, and cook on low heat all night.
Next day, prepare the vegetables. If adding leeks, soak in water and rinse several times because leeks have a lot of dirt. Keep the meat in the pot on warm, or transfer it to a pot on the stove if desired. Cut the meat from the bones and into bite-sized pieces and combine in pot with the vegetables. When vegetables are almost cooked, add some noodles (be careful because they will swell up a lot.) Bring to a boil, then simmer, adjusting the seasonings. Be careful when adding the salt, since bouillon also contains salt. You can also add a teaspoon of oregano, if you like the flavor. Taste before serving.
(Yvette likes to slice whole grain bread, spread it with butter and sprinkle it with Parmesan cheese before baking at 400 degrees for a few minutes to serve with the soup. Leftovers can be frozen in containers for easy prep later.)