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Ingredients

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Directions

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  • In a large Dutch oven, stir together the water, meaty crosscuts, bouillon granules, bay leaves, oregano, marjoram, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 2 hours.

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  • Remove the meaty crosscuts. When meat is cool enough to handle, cut it off the bones and coarsely chop. Discard bones.

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  • Strain the cooking broth through a large sieve or colander lined with 2 layers of 100-percent cotton cheesecloth. Pour broth into a metal bowl; place bowl in ice water to solidify the fat in the broth. Skim off fat from broth. Return broth to Dutch oven.

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  • Stir in meat, fresh tomatoes or undrained canned tomatoes, corn, potatoes, beans, carrots, green pepper, onion, and celery. Return to boiling; reduce heat. Cover and simmer about 30 minutes more or until vegetables are crisp-tender. Makes 4 servings.

Nutrition Facts

233 calories; 4 g total fat; 1 g saturated fat; 39 mg cholesterol; 728 mg sodium. 31 g carbohydrates; 2 g fiber; 21 g protein;

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