5. When it reaches a boil, turn the heat down to a low setting, cover the pot, and let the soup simmer for approximately an hour and a half to two hours. Because of this, the meat can become soft, and all of the tastes can come together. Stir the mixture on periodically and remove any contaminants that float to the top.
6. After stirring in the diced tomatoes, continue to boil the mixture for another 15–20 minutes with the tomatoes and their juices.
7. You should taste the soup and then season it to your liking with salt and black pepper. Take the bay leaves out of the dish.
This is absolutely delicious—I can’t resist indulging in it!
So good! The kids love these so much that we often need to not double, but triple this recipe. Yup, not a typo
This was the bomb at the BBQ – my sister made it and folks couldn’t stop asking about how it’s made.
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