Product Recipes
- 3 or 4 lbs soup bones
- 1 large onion, quartered
- leaves from several stalks of celery
- 1 tsp basil leaves
- 1 tbsp dried parsley flakes
- 3 beef bouillon cubes
- salt to taste
- 1/4 tsp of crushed red pepper
- 8 to 10 peeled and cooked carrots
- 1/2 pkg soup pasta
Place first eight ingredients in a 6 to 8 quart kettle, cover with water, bring to boil, reduce heat to simmer, cover and continue cooking 3 to 4 hours. Cook pasta according to package directions, drain. Remove bones from soup broth and add cooked carrots and pasta. A hardy inexpensive meal. Enjoy with home-made baking powder biscuits.
