- 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.