• 1 pound beef neck bones
  • 1 cup mixed vegetables
  • 2 cups diced dill pickles
  • 2 quarts water
  • 2 cups diced potatoes
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • salt to taste


In a large pot, place neck bones, vegetables, and pickles. Add water. Cook over medium heat for 45 minutes.

Add potatoes; cook until soft, about 20 minutes.

Remove neck bones. Increase heat to medium-high. Combine flour and milk in a small bowl, and gradually stir into soup. Continue stirring until mixture boils. Season to taste with salt.