So, for those who eat neckbones you can have a hearty meal of them in a soup. This is usually a Southern recipe, but I do recommend that if you're watching your pork intake to use less neckbones or just skip making this soup altogether!
Ingredients:
Neckbones
Celery
Potatoes
Corn
Onion
Carrots
Small red pepper
Whole tomato --Can tomatos work nicely too
Tomato paste or Tomato Sauce --1 or two cans for red color
Paprika, Parsley flakes, Salt, Black pepper
Prepare cooked neckbones ahead and peel meat from the bones. Save at least two cups of broth from the neckbones.
Chop all vegetables & onion into chunk sizes {You can use frozen or can veggies or even onion flakes}
In pot after neckbones are cooked add to neckbone broth and additional water and cook vegetables. Careful only a little red pepper unless you want it extremely hot.
Add in spices:
Paprika
Small amout of pepper
Dash of salt to taste
Parsley flakes
Cook until veggies are tender. you may want to add additional water for soup density. Season to your taste with spices. Some people like season salt with neckbone soups.
