Pork Neck Bone Soup
This hearty soup combines tender neck bones with vegetables and spices to create a savory comfort meal that is sure to please.
Servings: 10
Calories: 191kcal
Equipment
Ingredients
- 3 pounds pork neck bones with the meat
- 3 carrots diced
- 2 celery stalks diced
- 1 small onion diced
- 8 small potatoes diced
- 5 cloves garlic minced
- 2 cups frozen corn
- 15 oz can of diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 teaspoon onion and garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cumin
for the broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon salt
- 1 bay leaf
Instructions
- Clean bones in a bowl of water before adding to a 7 qt dutch oven.
- Fill with water, 1 inch over the top of the bones.
- Add in the broth ingredients and bring to a boil.
- Cover and reduce to a simmer for 2-3 hours. (or until the meat from the bones can be pulled away with a fork.)
- Remove the bay leaf, strain the bones, and set them aside.
- Add the broth back to the dutch oven along with the remaining ingredients (except corn)
- Bring it back to a boil, then cover and reduce to a simmer.
- While the vegetables cook, shred the meat from the bones.
- Add the neck bone meat to the pot and continue to simmer for 45 minutes to an hour until the carrots and potatoes are soft.
- Once the vegetables are softened, add the frozen corn to the soup and simmer for a few minutes until the corn is heated through and slightly softened. Serve immediately.
Notes
-
- Be cautious when removing the lid, as the steam can be hot.
- Make sure you give the pork neck bone soup enough time to simmer. Doing so allows all of the flavors to really come together and gives the meat from the bones a chance to cook through, making for a delicious, hearty meal.
- Additionally, consider adding some frozen cauliflower rice, parboiled rice, or egg noodles for additional flavor and heartiness.
- Experiment and determine which ingredients match best with your taste buds - you'll end up with great results every time!