meat-bones-tomato-soup

Meat Bones Tomato Soup

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 45 m
Sheklin
Recipe by  Sheklin

“A self-created soup! Serve with dark soy sauce.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. In a deep skillet over medium heat, cook spareribs in water to cover until meat begins to fall from the bone, 1 hour. Drain.
  2. In a large pot over medium heat, combine tomatoes, potato, carrot, onion, salt and 5 cups water. Place the ribs in the pot, bring to a boil, then reduce heat and simmer 20 minutes, until vegetables are soft.

Share It

Reviews (2)

Rate This Recipe
MAUSERATI
6

MAUSERATI

I like to reserve the ribs for another meal and add finely shredded cabbage in the last 5 minutes--Don't overcook!--altho some folks prefer drained sauerkraut. Cultural bias, I guess. Anyway, a hearty bread completes the nutrition and the meal. (I have made fresh rye rolls since the soup is so little effort.) Tomorrow, you can have "instant" bbq ribs (glaze with favorite sauce and broil to make a crust), carnitas tacos/burritos, pulled pork sandwiches, meat nachos. And the meat freezes well, too.

Arnice
5

Arnice

OK. I tried this. I substituted two bags of frozen mixed vegetables (corn, green beans, carrots, etc.) and frozen potatoes as desired and followed everything else, but no soy sauce. Well, I added a few standard soup seasonings from my kitchen, also. Stellar! Wonderful. The ribs add just the right touch of "weight" to the vegetables to make the dish hearty. And, the soup thickens up over a couple of days very nicely. It gets better over time. You may think the five cups of water is a alot, but it's not. You may even want to add more, depending on how thin you like your soups. I really don't like the taste of beef in a vegetable soup but I like my soups hearty so this was a perfect option.

More Reviews

Similar Recipes

Tomato Barley Soup
(181)

Tomato Barley Soup

Tomato Basil Soup I
(50)

Tomato Basil Soup I

Oatmeal and Tomato Soup
(29)

Oatmeal and Tomato Soup

Tomato Soup III
(22)

Tomato Soup III

Chickpea and Tomato Soup
(20)

Chickpea and Tomato Soup

Tomato Orzo Soup
(11)

Tomato Orzo Soup

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 428 cal
  • 21%
  • Fat
  • 25.2 g
  • 39%
  • Carbs
  • 25.9 g
  • 8%
  • Protein
  • 24.8 g
  • 50%
  • Cholesterol
  • 90 mg
  • 30%
  • Sodium
  • 1084 mg
  • 43%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Tomato Soup III

>

next recipe:

Tomato Chicken Rice Soup