bone soup,how to make??

Question

detail please

Answer 1

Ham Bone Soup INGREDIENTS
1 ham bone with some meat
1 onion, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (15.25 ounce) can kidney beans
3 potatoes, cubed
1 green bell pepper, seeded and cubed
4 cups water
6 cubes chicken bouillon
DIRECTIONS
Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.
Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.


Beef Bone Broth Soup

Ingredients:

Beef Stock:
4 lb. beef marrow and knuckle bones
3 lb. meaty rib or neck bones
4 qt. (or more) cold filtered water
1/2 cup Braggs Apple Cider Vinegar
3 onions, coarsely chopped
3 carrots coarsely chopped
3 celery sticks coarsely chopped
Several sprigs of fresh thyme, tied together.
1 tsp. dried green peppercorns, crushed
1 bunch parsley

Soup:
1 qt. Beef stock
2 cups chopped yellow onion
1 cup crushed tomatoes
2 cups sliced mushrooms
1 tbsp. ginger, minced
1 tbsp. jalapeno, minced (optional)
1 cup baby spinach leaves

Directions:
Place the knuckle and marrow bones in a very large stockpot with vinegar and cover with water. Let stand for one hour. Meanwhile, roast the meaty bones in the oven set to 350 degrees. When well browned, add to the stock pot along with the vegetables. Pour the fat out of the roasting pan, and add cold water to the pan, bring to a boil over a high flame, stirring and scraping the juices and bits stuck to the pan. Add this liquid to the stock pot (leave room in the stock pot so it doesn't boil over). Bring to a boil. A large amount of scum (looks like bubbles/oil slick) will come to the top and this needs to be skimmed off with a spoon& discarded. After you have skimmed, reduce heat and add the thyme and peppercorns. Simmer for 12 hours up to 72 hours. For the last 10 minutes, add the parsley. A crockpot can also be used to simmer the stock if you are leaving the house for extended periods of time. Remove bones with tongs and discard. Strain the rest of the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top, stock will turn to gelatin when cooled, this is normal. Put 1 quart of the broth into a 2 quart saucepan, transfer the remaining broth to smaller containers and to the freezer for long-term storage.

Add remaining soup ingredients and simmer till onions are translucent, about 10-15 minutes

Answer 2

My ribs 2 circumstances , back in 2 places , the two palms( l 4 circumstances now has a metallic rod , R 2 circumstances , suitable leg and suitable ankle the two 2 circumstances leg has a metallic rod that broke aswell, severale ft and palms too many to count selection , my collarbones L 2 circumstances R 4 circumstances and that i shattered my left platela ( knee cap) so i now have a metallic knee

Answer 3

Never heard of it.
Is it like stone soup?

Answer 4

what bone? turkey/ham/duck/ all have different recipes

Answer 5

try yourself