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Day one
Place ribs, onion, bay leaves in crock
pot. Add enough stock to just cover all of it, add a bit of salt and
pepper. Cook for 8-10 hours on low setting. The ribs are done
when the bone falls off and the meat looks like it will just shred.
Let cool then place in a covered container and put in the
refrigerator overnight.
Day two
Remove the meat mixture from the
refrigerator. You will see a hardened waxy topping on top. Remove as
much of that as you can. Shred the meat by hand and put the entire
mixture in a large soup pot. You will want to look for pieces of fat
in the meat. Just remove those and discard. Add the frozen and
canned veggies to the soup pot and bring to a boil. Reduce to a low
simmer and let it simmer for 4-6
hours, stirring as needed. I add a good bit of freshly ground pepper
at this point. Just add to your liking. After the soup has
simmered 4-6 hours, add the entire bottle of ketchup and let it cook
for about 30 minutes longer on simmer. Taste the mixture then add
the amount of salt to your tasting. It is important not to add
the salt until you have added the ketchup, as the ketchup will add
salt as well. At this point you can adjust the thickness by adding
more vegetable stock. Add as much as you like to get your
desired consistency. Remove the soup from the cook top, let it
cool then put it in a covered container and put it back in the
refrigerator overnight.
Day Three
Serve the soup by warming up the amount
you want in a large saucepan over medium heat.
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