How to make it

  • Brown beef knuckle slices in heated butter in a large 5 1/2 to 6-quart-kettle. Stir in onions and cook until limp. Add mushrooms, carrots, celery, garlic, parsley, salt, herbs, pepper, tomatoes (broken up with a fork, with their liquid), and water. Bring to boiling. Cover. Reduce heat and simmer until meat is very tender, about 3 hrs.
  • Remove meat and bones with a slotted spoon. Discard bones and fat. Return meat to soup. (At this point, soup can be refrigerated until ready to serve. Skim fat from surface.)
  • Add potato to soup. Bring to a gentle boil. Cook, uncovered, until potato is tender, about 15 min. Add beans and cook until just tender, 10 to 12 min. Stir in spinach and cook about 3 min. Salt to taste.
  • Serve soup sprinkled with cheese or croutons.(or both)

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  • toml 8 years ago
    sound so good i canwait untill it cold enough to make it
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