Meat Bones Tomato Soup

2

"A self-created soup! Serve with dark soy sauce."
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Ingredients

1 h 45 m servings 428 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

2

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, ...

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 adde...