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Recipe: Six Hour Soup   Ingredients 3 lb buffalo soup meat and soup bones 1½ gallon water Seasonings of choice Any assortment of cut up vegetables such as: celery, carrots, cabbage, peas, onions, rutabagas, potatoes, canned tomatoes How to prepare Place all items into large kettle. Boil rapidly for 10 minutes only. Cover kettle with foil and place in pre-heated 500° oven and turn off. Do not disturb for the next six hours. Submitted by: Beth Rengstorf Back to recipe list © Minnesota Buffalo Association, 2010 • Can't find what you're looking for? Visit the Site Map • Web Site Development by DigiSage, Inc.