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poor man's vegetable neckbone soup 4 a crowd

(5 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

As a kid growing up in Rural Arkansas, my mom often made this, fullfilling & hearty soup to feed all 13 of us. She used vegetables from our garden,& used Pork neck Bones, because that was one of the cheapest meats you could buy at the time. She made a huge 15 inch cast Iron skillet of Corn Bread to go with it,& added liquids to cover the meat, & it made a huge pot. Had lots of flavor, & was so very tasty. This is my spin on her recipe. Neckbones were on sale & were quite meaty, so I decided to make a soup like Mama's.On a cold Illinois winters day, it taste good is warm & comforting.

(5 ratings)
yield 10 to 12 OR MORE depending on serving size
prep time 45 Min
cook time 3 Hr 20 Min
method Stove Top

Ingredients For poor man's vegetable neckbone soup 4 a crowd

  • 9 lb
    meaty pork neckbones
  • 1 lb
    baby carrots, cut in half
  • 2 lb
    mixed vegetables
  • 1 sm
    red onion chopped
  • 1 bunch
    green onions chopped
  • 1 md
    yellow onion chopped
  • 3-4 stick
    celery, chopped
  • 6-8 md
    potatoes, peeled, washed & quartered
  • 2 can
    (18 oz) progresso recipe starters cooking sauce(fire roasted tomatoes)
  • 2 can
    diced tomatoes ( 15 1/2 oz. each)
  • 2 Tbsp
    minces garlic, or less if preferred
  • 2-3
    bay leaves
  • 24 oz
    v-8 low sodium tomato juice
  • 2 tsp
    dried thyme
  • 1 1/2 tsp
    coarse black pepper
  • 2 tsp
    kosher salt (after tasting broth) if desired
  • SPICE BLEND FOR MEATS
  • 1 Tbsp
    each, paprika,garlic powder,onion powder,coarse black pepper, kosher salt,dried parsley, cumin
  • 2 tsp
    dried thyme

How To Make poor man's vegetable neckbone soup 4 a crowd

  • 1
    This recipe make a lot, you can use the amounts suited for your family, and what ever vegetables you prefer, or have on hand. You call the shots. Just make sure that you have enough water to cover the meat as it cooks. You will need a pot large enough to accomadate all of your meat & veggies with the liquid.
  • 2
    Chop veggies needed for the soup, carrots cut in half, chop green, red & white onions & celery.
  • 3
    Peel wash & quarter potatoes
  • 4
    Combine spices for seasoning meat, & generously season meat with spices. Will probably have some left over for another use.
  • 5
    Add meat to large pot, cover with water and bring to a low boil, and simmer for about 1 1/2 to 2 hours. Skim off any foam that surfaces to the top of pot.
  • 6
    Add Recipe starter & tomato juice. Continue to cook.
  • 7
    Add chopped vegetables, potatoes, garlic, bay leaves and other spices, and continue to simmer. Cook on low and taste, add additional seasoning if needed. Cook until meat & vegetables are very tender.
  • 8
    Serve with favorite Bread & butter if desired.
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