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Beef Bone Soup: Submitted by: Marguerite Martin | Date Added: 6 Oct 2012
Listed in: Soups, Stews, and Chowders

2 Tbs Olive or coconut oil
1˝ lbs beef soup bones
Salt & pepper
1 large onion, chopped
˝ cup Red wine
1 heaping tsp. beef bouillon
4 cups Water
1 (5oz) can hatch chilies
1 Serrano chili seeded, chopped small
1 red pepper, chopped medium
3 carrots, peeled, chopped medium
4 scallions, sliced thinly, white and light green part only
8 oz. dry " yellow eye" beans, soaked and cooked until tender
1˝ cup Chopped fresh tomatoes
1 tsp ground cumin

Cooking Instructions

1) Heat the olive oil. Salt & pepper the beef bones. Sear in the oil. Add onions, sauté until transparent. Add 1/2 c. red wine, scrape up all the bits in the bottom of the pan. Add water and bullion.

2) Bring to a boil, reduce to fast simmer. Let cook for an hour. Pot should be covered. Add Serrano chili, hatch chilies, carrots, tomatoes, cumin. Add salt and pepper to taste. Cook covered for another hour at slow simmer.

3) When meat is tender, remove from the pot to cool a bit. Remove the meat from the ones. Return the meat to the lot. Add the cooked beans, red pepper and scallions.

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