Mother's Day Soup- Rustic And Pleasing.

Total Time: 6 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 3 -4 beef bones with marrow
• 4 quarts water
• 3 carrots
• 2 stalks celery, with tops
• 2 tablespoons garlic, chopped
• 2 bay leaves
• 1 unpeleed onion, quartered
• 1 tablespoon lemon juice
• 1 teaspoon lime juice
• salt (go easy on the salt!)
• 1 teaspoon whole peppercorn
• 2 stalks celery, chopped coarse
• 3 carrots, chopped fairly thick (1/4-inch)
• 1 onion, chopped coarse
• 1 (16 ounce) can beer
• 1 glass red wine
• 1/4 cup snap peas
• 16 ounces stewed tomatoes, undrained but chopped to bite size
• 15 ounces cut green beans, drained
• 15 ounces great northern beans, drained
• 1 zucchini or 1 yellow squash, sliced
• 1/2 cup spiral shaped pasta

Recipe

• 1 for broth:.
• 2 roast bones on cookie sheet 30 minutes @ 400.
• 3 put them in the boiling water with remaining 'broth' ingredients.
• 4 boil/simmer for 4 hours.
• 5 strain through a collander into a large container.
• 6 cool in fridge and remove fat from top (2 hours or overnight).
• 7 for soup:.
• 8 add beef stock to large soup pot, then for soup add:.
• 9 chopped celery.
• 10 chopped carrot.
• 11 chopped onion.
• 12 beer.
• 13 wine.
• 14 snap peas.
• 15 stewed tomatoes.
• 16 cut green beans.
• 17 northern beans.
• 18 zucchini or yellow squash.
• 19 boil/simmer for 1 hour.
• 20 add twirly pasta.
• 21 simmer for 30 minutes.
• 22 add parmesan cheese to bowls as you serve.