- 1 pound pork neck bones
- 10 cups water
- 2 large potatoes, cut into chunks
- 2 large tomatoes, quartered
- 1 onion, quartered
- 1 large carrot, sliced
- 1 teaspoon white sugar
- salt to taste
- Place pork neck bones into a large pot; cover with water. Bring to a boil and skim scum off the surface with a slotted spoon. Drain.
- Return bones to the pot. Add 10 cups water, potatoes, tomatoes, onion, and carrot. Bring to a boil. Reduce heat to low and simmer soup until flavors combine, 1 1/2 to 2 hours. Season with sugar and salt.
04/14/2018
recipepes.com
Grandma's Chinese Vegetable Soup, recipe
PT15M
PT1H
5
455 calories
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