COOK BONE SOUP

SOUP BONE SOUP  

1 soup bone

water or broth (to cover)

4 cloves garlic, minced

1 bay leaf

3 c. sm. noodles

4 tbsp. celery

2 medium onions, minced

pinch of thyme

pinch of oregano

1/2 tsp. dried basil

1 c. meat

1 1/2 c. cut potatoes

1/2 c. carrots

salt, to taste

1/2 tsp. pepper

Cover soup bone with water or broth, garlic, 1 onion (finely chopped), celery, a bay leaf and herbs; cook for 1 hour.

Add other vegetables (including the second onion, sliced lengthwise) and the noodles. Cook for 20 minutes, then serve. If you like a tomato-based soup, a tablespoon of paste or 1/2 cup tomato puree can be added (or several fresh ripe tomatoes, if available).

The first onion blends into the soup, adding flavor; the second onion, added later, brings a second layer of texture and flavor to the dish.