Highland Beef Soup - Prepared and Submitted by T. Thompson
Turn oven to 400 degrees. Spray a heavy roasting pan or lightly grease with oil. Put soup bones in the roasting pan. Bake one hour. Please do not omit this step. By roasting the soup bones you will get a much richer broth for your soup.
While the bones are roasting, dice up the stew meat and put in slow cooker. Add 5 cups of water and the chicken bullion cube(s). Turn slow cooker to high.
Clean and dice your vegetables. I like onions, celery, potatoes, carrots, and maybe some corn.
After your bones finish roasting, Carefully put them into the slow cooker. Place roasting pan on stove with burner on medium to low. Add about a cup of water to de-glaze the pan, make sure you stir to loosen the bits stuck to the pan. Pour all that into slow cooker. Add a couple beef bullion cubes if you don't think your broth is strong enough. Cook on high for about 3-4 hours. Turn down to low and add the vegetables. After an hour, add the can of tomatoes. The soup is ready when it comes back up to a simmer.
You can do this in a heavy pot on the stove as well.
For flu and cold protection, add a couple cloves of crushed garlic when you add the vegetables.
A cup of uncooked barley can also be added to give it a real stick to your ribs feel. Add it when you add the vegetables.
Play around with the vegetables you use as well as the amount of bullion you add.
Have fun cooking and make memories with your families.
I have always told my kids to do a recipe by the book the first few times that way you know how the dish should be. But after awhile, play around with it. Change things up. Turn kitchen time into fun time and you will begin to love to cook.