Smoky 16-Bean Soup Recipe

Smoky 16-Bean soup

Ingredients:

1 lb. 16-bean soup, soak overnight in water

2 lbs smoked pork neck bones (simmered in 2” water for 30 mins, don’t drain)

2 beef boullion cubes

a pinch of dried rosemary leaves

1 tbsp butter

1 med onion, chopped

3 med carrots, shredded

½ chopped apple

a stalk of celery, chopped*

1 small bunch fresh parsley, chopped

I grind these right over the pot… see when to add below:

1 full grind of sea salt

4 full grinds of any country herb mixture

5 grinds of garlic pepper

1 tsp of Sylvia’s secret seasoning

1 ½  bay leaf

Additional water to make 6 cups, total

*I didn’t have celery for this recipe, but I would have added it if I did.

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Rinsed beans with cold water, drain. Place in crock pot. Removed neck bones from pan and let cool slightly. Save simmered broth (wipe a piece of bread over the top lightly, to clear any excess grease). Add boullion cubes & dried rosemary leaves to broth and add small amount of boiling water to dissolve cubes. In small sauté pan, add butter & sauté onion, until soft.

Add carrots, apple, onions, celery & parsley to beans.

Add seasonings …

I grind my seasonings right over the crock pot:

1 full grind of sea salt

4 full grinds of any country herb mixture

5 grinds of garlic pepper

1 tsp of Sylvia’s secret seasoning

Add simmered neck bone/boullion broth (what’s left) and enough water to make 6 cups. Pour over top of beans/veggies.

Place cooked neck bones on beans/veggies (I had three sections of bones).

1 ½  bay leaf on top

Cook in crock pot 8 hrs on low….