Warm your soul with this hearty neck bone soup, simmered to perfection with tender meat, rich broth, and savory vegetables. A timeless Southern favorite!
INGREDIENTS
- 5-6 lbs neck bones
- 1 onion
- 2 tsp. Chicken Bouillon
- Complete Seasoning
- 2 Lipton Onion Soup Mix
- 3 Sazon packets
- Season Salt
- 1/2 stick of butter
- 3 Potatoes
- 28oz Frozen Mixed Vegetables
- 2 Bay Leaves
- 2 cans 14.5 diced tomatoes (Whatever kind you like. Flavored, jalapenos, etc...)
- 1/2 tomato paste
DIRECTIONS
- Make sure that you clean the neck bones before anything else (don’t skip out on this step!)
- Once cleaned you can throw them into a large pot.
- Cut up one onion and throw it in the pot.
- Add one packet of onion soup mix.
- Add one packet of Sazon.
- Add the chicken bouillon, seasoning salt, complete seasoning, Tony's seasoning. Basically, whatever seasoning you want to add. This is where you add it to your liking. It's really up to you.
- Stir it all up together.
- Add your butter and bay leaves.
- Turn it up and let it boil/simmer for about 2 hours.
- Add in the tomato paste.
- Add in the diced tomatoes.
- Stir it all up together. Get those tomatoes mixed in.
- You can add a touch of sugar at this point if you want to offset the tomatoes.
- Add the second packet of onion soup mix.
- Add the other two packets of Sazon.
- Stir it all up together again.
- At this point you can add in some broth if it is too thick or has boiled down too far.
- Add in your mixed vegetable and combine. Stir it all up again. It's up to you how much you want to add.
- Bring it back up to a boil for another 20 minutes. Let those vegetables cook.
- Put in your peeled and cut up potatoes. Give it a gentle stir.
- Cook until the potatoes are soft.
- Give it one final stir and you're ready to eat! Eat it by itself, with some cornbread or just sold good old bread and butter.
