Neckbone Soup

Neckbone Soup Recipe with Corn, Tomatoes, and Onions

Preparation time: 10 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Neckbone soup is a hearty and comforting dish that has been enjoyed for generations. This recipe is a Southern classic that is perfect for a cozy family dinner or a gathering with friends. The combination of tender neckbones, flavorful stewed tomatoes, and savory seasonings creates a delicious and satisfying meal.

History

Neckbone soup has its roots in Southern cuisine, where using every part of the animal was a common practice. Neckbones are a flavorful and inexpensive cut of meat that is perfect for slow cooking. This recipe has been passed down through generations, with each family adding their own twist to make it their own.

Ingredients

1 package of neckbones
1 package of frozen corn, peas, okra, and lima beans
2 cans of stewed tomatoes
A dash of Lawry's seasoned salt
black pepper to taste
Two large bay leaves
2 large yellow onions, chopped

How to prepare

Cook neckbones in a large Dutch oven or a very large pot. Add onions, seasoned with salt and pepper. Skim off any fat and remove the meat from the bones. Cook until the meat is tender and easily falls off the bone. You can choose to leave the bones or remove them. Add the vegetables and bay leaves, and simmer for 45 minutes over low heat. Meanwhile, prepare some Jiffy cornbread. Serve with lemonade and gather your guests at the table. Remember to say a blessing before enjoying the meal.

Variations

You can add other vegetables such as okra, corn, or potatoes to customize the soup to your liking.
For a spicier version, add some hot sauce or red pepper flakes.

Cooking Tips & Tricks

Be sure to skim off any fat that rises to the top of the soup while cooking to keep it light and flavorful.

- Cooking the neckbones until the meat is tender and falls off the bone will ensure that the soup is rich and delicious.

- Adding the vegetables and bay leaves towards the end of cooking will allow them to retain their texture and flavor.

Serving Suggestions

Serve the neckbone soup with a side of cornbread and a glass of lemonade for a complete meal.

Cooking Techniques

Slow cooking the neckbones until the meat is tender will result in a flavorful and delicious soup.

Ingredient Substitutions

You can use beef or pork neckbones in place of the traditional neckbones for a different flavor.

Make Ahead Tips

This soup can be made ahead of time and reheated before serving for a quick and easy meal.

Presentation Ideas

Serve the neckbone soup in a large bowl with a sprinkle of fresh parsley on top for a pop of color.

Pairing Recommendations

This soup pairs well with a side of cornbread or a simple green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

25g per serving

Fats

12g per serving

Proteins

20g per serving

Vitamins and minerals

This soup is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains no common allergens.

Summary

This neckbone soup is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Neckbone soup is a classic Southern dish that is perfect for a comforting and satisfying meal. With tender neckbones, flavorful stewed tomatoes, and savory seasonings, this soup is sure to become a family favorite. Enjoy it with a side of cornbread and a glass of lemonade for a delicious and hearty meal.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a chilly autumn day and I was at a local farmer's market, browsing through the various stalls filled with fresh produce and homemade goods. As I was walking past a stand selling meats, I noticed a display of thick, meaty neckbones. The vendor, an older gentleman with a weathered face and a kindly smile, caught my eye and gestured for me to come closer.

"Have you ever tried neckbone soup?" he asked in a deep, gravelly voice.

I shook my head, intrigued by the idea of using such an unconventional cut of meat in a soup. The vendor went on to explain that neckbones were full of flavor and nutrients, perfect for simmering in a hearty broth with vegetables and herbs. He handed me a handwritten recipe card, written in elegant script, and told me it had been passed down through generations in his family.

I thanked him and promised to give the recipe a try. As I made my way home, the scent of the neckbones filled the air around me, making my mouth water in anticipation of the delicious soup I would soon be making.

Once I arrived home, I gathered the ingredients listed on the recipe card – neckbones, onions, carrots, celery, garlic, bay leaves, thyme, and a few other spices. I set to work, browning the neckbones in a large pot until they were golden and fragrant. Then, I added the chopped vegetables and herbs, letting everything simmer together until the meat was falling off the bones and the broth was rich and flavorful.

The scent that filled my kitchen was heavenly – a warm, comforting aroma that made me feel as though I had been transported back in time to my grandmother's kitchen. I ladled out a steaming bowl of the soup and took a tentative sip, savoring the complex flavors that danced across my tongue.

From that moment on, neckbone soup became a staple in my repertoire of recipes. I made it for family gatherings, potlucks with friends, and even just for myself on a cold winter's night. Each time I made it, I thought of the kind vendor at the farmer's market who had introduced me to this delicious dish and felt grateful for the chance encounter that had brought it into my life.

Over the years, I continued to make neckbone soup, experimenting with different variations and adding my own personal touches to the recipe. Sometimes I would add a splash of red wine for depth of flavor, or throw in some barley or potatoes for extra heartiness. No matter how I prepared it, the soup always turned out delicious, warming both body and soul with each comforting spoonful.

As I grew older, I began to think about the legacy of recipes that I would one day pass down to my own grandchildren. I knew that neckbone soup would definitely be among them, a cherished family heirloom that had brought joy and nourishment to so many over the years.

And so, as I sit here now, penning this story for my beloved grandchildren to read, I can't help but smile at the thought of them someday making neckbone soup in their own kitchens, carrying on the tradition that began with a chance encounter at a farmer's market so many years ago.

I hope that they will find as much joy and fulfillment in cooking this recipe as I have, and that they will come to appreciate the simple pleasures that a humble pot of soup can bring. For in the end, it is not just about the flavors and aromas that fill the air, but the memories and traditions that bind us together as a family, nourishing us in ways that food alone never could.