Basic Soup Stock

Serves: 24
Total Calories: 6


4 to 5 pounds bones with some meat still on the bone
1 to 2 gallon water
1 large onion, diced up
3 to 4 carrots, cut in small pieces
1 stalk celery, cut in small pieces
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder


Put everything in a large stock pot and simmer for 3-4 hours. When all remaining meat slips off the bones set the stock pot off the heat and remove the bones. Let cool and strain through a colander and freeze liquid in old plastic butter tubs. You won’t be committing a crime if you alter the seasoning to suit your own taste. I like to salt and pepper the strained vegetables and meat and have as a snack.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces

Nutritional Facts:

Serves: 24
Total Calories: 6
Calories from Fat: 0

This Basic Soup Stock recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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