We bought some beef soup bones from the farmer’s market and Josh recreated a soup reminiscence of many we had in Panama. The broth looks like dirty pond water. The bones are boiled for a long awhile and some veggies are added towards the end. We used chopped leek, garlic, carrot, and celery. Also some yucca! Both of us love this root vegetable. It’s way better than a potato and they go great in soups. Thank you Josh for making this meal for us : )
- Boil (or crock pot) soup bones, water/broth, thyme, s&p, and whatever spices you’d like. We kept it simple and used the crock pot cooking it over night. The meat needed at least 8 hours of cooking to tenderize and fall off the bone.
- In a soup pot heat up a bit of olive oil and add the leeks, garlic, carrot, and celery. Cook until just fragrant.
- Add the peeled and chopped yucca and the soup base (minus the beef bones). Bring to a low boil and cook for 45 minutes or until yucca is fork tender. Season more if necessary.