Post
by cooperhawk » Sun Apr 26, 2020 4:56 pm
I make a big pot of that every fall, only I use beef soup bones that still have some meat attached. I boil them with spices until the meat falls off, then I cut it up and start adding veggies. Carrots, celery, peppers, onions, tomatoes both whole and paste. Then I throw in the most important thing, cabbage! I love the flavor that adds. (I usually toss in a Jalapeno as well). I like to let that simmer all afternoon.
Damn, now I'm hungry.
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