Grandma's Chinese Vegetable Soup
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Ingredients2 h servings 209 cals
Original recipe yields 8 servings
- Place pork neck bones into a large pot; cover with water. Bring to a boil and skim scum off the surface with a slotted spoon. Drain.
- Return bones to the pot. Add 10 cups water, potatoes, tomatoes, onion, and carrot. Bring to a boil. Reduce heat to low and simmer soup until flavors combine, 1 1/2 to 2 hours. Season with sugar and salt.
- Cook's Notes:
- Substitute rib bones for the pork neck bones.
- Fish sauce may also be used for extra flavor.
Per Serving: 209 calories; 5.7 g fat; 20.6 g carbohydrates; 18.7 g protein; 46 mg cholesterol; 421 mg sodium. Full nutrition