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Neckbone Soup

A hearty soup made from neckbones, frozen mixed vegetables, stewed tomatoes, onions, and seasonings.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Peas and lima beans share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and cooks put them together in 85 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Neckbone Soup

Time45 minutes

Ingredients

Directions

Make the soup

  1. Cook neckbones in a large Dutch oven or a very large pot, adding onions.

  2. Season with salt and pepper, skim off fat and remove the meat from the bones.

  3. Cook until the meat is so tender that it falls off the bone.

  4. Leave the bones in the pot or remove them.

  5. Add the frozen vegetables and bay leaves, and stew for 45 minutes over low heat.

Serve

  1. While the soup stews, make some jiffy corn bread.

  2. Serve the soup with lemonade.

  3. Bless the food.

Nutrition, whole recipe (rough)

354Calories
19 gProtein
3 gFat
72 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Lima Bean1/2 cup (85g) cooked108
Corn1/2 cup kernels (82g)77
Pea1/2 cup (72g)62
Onion1 medium (110g)44
Okra1 cup (100g)33
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Bay Leaf1 leaf (0.6g)2
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Peas + lima beanstop 2% of all pairs
    Smell alikestrong
    Cooked together85 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Okra + lima beanstop 3% of all pairs
    Smell alikestrong
    Cooked together64 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Okra + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together327 recipes

    Shared aroma: damascenone (apple, rose).

  4. Corn + lima beanstop 3% of all pairs
    Smell alikemoderate
    Cooked together222 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Okra + oniontop 4% of all pairs
    Smell alikestrong
    Cooked together715 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Neckbones
Provide meat and collagen-rich flavor as they simmer and release gelatin into the broth.
Frozen corn, peas, okra and lima beans
Add sweetness, texture and body as they stew until tender.
Stewed tomatoes
Add acidity and savory depth that balances the rich broth.
Yellow onions
Build aromatic sweetness and flavor base as they cook down in the broth.

The step that matters

Cook the neckbones until the meat falls off the bone. Neckbones are tough connective tissue that needs long, gentle simmering to break down into gelatin. Rushing this leaves the meat chewy and the broth thin.

Swap the onion

How well each one fits the dish's main ingredients (corn, peas, okra, lima beans, tomato, pepper):

  1. Capsicumfits better
  2. Asparagusfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against corn, peas, okra, lima beans, tomato, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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