Soup so thick and hardy you could eat it with a fork. People think I’m kooky when I ask them what they’re doing with their dinner bones. But, look what you can do with them! Over the Christmas Holiday I scored 2 turkey carcasses, bones from a standing rib roast, and bones with lots of meat left on it from a fresh (not cured) ham. Oh, the possibilities I see when most people are just ready to throw this food gold away.
- In a crock pot or soup pot mix everything but barley. Let simmer until beef is falling off bones or cubed beef is fork tender (6hrs.)
- Add barley and cook an extra 1 and 1/2 hours.
- Remove bones from soup and let cool. Strip the bones of their meat and return the meat to your soup. If stew beef is not bite size I like to cut it up.
- Serve with biscuits or cornbread.
Preparation time: 20 minute(s)
Cooking time: 6 hour(s)
Number of servings (yield): 6