FLAME'S FOUR BEAN NECK BONE SOUP
ok I threw this together in a jiffy. it was real easy to do and my family ate it up like it was going out of style. i made a 8qt pot of it and my family of five finished it off.
Provided by michelle 'FLAME' kelley @flameswithinice
Categories Bean Soups
Number Of Ingredients 13
Steps:
- in one large pot boil your neck bones season to taste. I use garlic powder,salt,pepper,italian seasoning,minced onion and garlic and a small about of cummin. use your 4 cups of water for the boiling. do not throw away, this will create your stock for your soup. boil and let cool and separate meat from bone and set meat aside.
- got your neck bones all cooked? now in the stock you just created stir in your tomato paste and sauce.do this on medium heat, stir well. now open and drain your beans and add those.
- add the rest of your items one at a time stirring down to the bottom of the pot. save your spinach for last as this takes the least amount of time to cook. add your meat and let simmer for at least 30 mins till potatoes are cooked and tender.
- now if you can get this stew to have left overs. you can put the remaining in a canning jar fill to within 1 in of the top place seal and lid on tightly and place in a boil bath for 20 mins. let cool on counter completely and insure the seals have set correctly. will last up to three months on shelf. (like i said if you have enough left overs. i usually don't)
POOR MAN'S VEGETABLE NECKBONE SOUP 4 A CROWD
As a kid growing up in Rural Arkansas, my mom often made this, fullfilling & hearty soup to feed all 13 of us. She used vegetables from our garden,& used Pork neck Bones, because that was one of the cheapest meats you could buy at the time. She made a huge 15 inch cast Iron skillet of Corn Bread to go with it,& added liquids to...
Provided by Rose Mary Mogan
Categories Other Soups
Time 4h5m
Number Of Ingredients 19
Steps:
- 1. This recipe make a lot, you can use the amounts suited for your family, and what ever vegetables you prefer, or have on hand. You call the shots. Just make sure that you have enough water to cover the meat as it cooks. You will need a pot large enough to accomadate all of your meat & veggies with the liquid.
- 2. Chop veggies needed for the soup, carrots cut in half, chop green, red & white onions & celery.
- 3. Peel wash & quarter potatoes
- 4. Combine spices for seasoning meat, & generously season meat with spices. Will probably have some left over for another use.
- 5. Add meat to large pot, cover with water and bring to a low boil, and simmer for about 1 1/2 to 2 hours. Skim off any foam that surfaces to the top of pot.
- 6. Add Recipe starter & tomato juice. Continue to cook.
- 7. Add chopped vegetables, potatoes, garlic, bay leaves and other spices, and continue to simmer. Cook on low and taste, add additional seasoning if needed. Cook until meat & vegetables are very tender.
- 8. Serve with favorite Bread & butter if desired.
TUSCAN BEAN SOUP WITH LAMB AND SHAVED FENNEL
Provided by Tyler Florence
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a 2-count of oil in a large soup pot over medium heat. Add the onion, garlic, and herbs and cook until softened, about 5 minutes. Add the tomato and cook until the vegetables cook down to a pulp, about 5 more minutes. Stir in the lamb and then the chicken broth. Bring to a simmer and season with salt and pepper. Simmer until the lamb is very tender, 20 to 30 minutes. Add the beans and simmer until warmed through. Then mash some of the beans against the side of the pot to break them down and thicken the soup. Season with salt and pepper and a drizzle of olive oil. Ladle the soup into bowls, top with fennel, and serve hot.
KOREAN PORK NECK SOUP RECIPE BY TASTY
BlackPink's Lisa raves about Korean pork neck soup being one of her favorite dishes. It's deliciously comforting, spicy, and filled with tender pork bones that'll leave you wanting more!
Provided by Jasmine Pak
Categories Lunch
Time 3h50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Add the pork neck bones to a large bowl and cover with cold water. Soak for 2 hours.
- Bring a large pot of water to a boil.
- Drain and rinse the pork bones, then blanch in the boiling water for about 7 minutes to remove any impurities. Drain and rinse the blanched pork bones until the water runs clear.
- Return the pork bones to the pot and cover with clean water. Add the onion, green onions, garlic, and ginger. Cover and simmer over medium-low heat for 90 minutes.
- While the broth is simmering, make the seasoning paste: Add the Korean chile flakes, soybean paste, Korean hot pepper paste, rice wine, fish sauce, perilla seed powder, garlic, black pepper, and ¼ cup of the pork broth and mix until well combined.
- Once the broth has simmered for 90 minutes, uncover the pot and add the seasoning paste and stir to incorporate. Add the potatoes and cook for 10 minutes, until tender.
- Add the Napa cabbage leaves, bean sprouts, crown daisy leaves, and perilla leaves. Boil for another 5 minutes, until the leaves are wilted.
- Serve the soup hot with steamed rice, if desired.
- Enjoy!
Nutrition Facts : Calories 228 calories, Carbohydrate 48 grams, Fat 2 grams, Fiber 6 grams, Protein 7 grams, Sugar 12 grams
HEARTY NAVY BEAN SOUP
With two kinds of pork, how can this be anything but awesome. I was never a Navy Bean Soup person... I had a bad recipe! My hubby loves Navy Bean Soup, so I came up with my own recipe... he LOVED it and told me I HAD to write it down so I could make it again. This uses the quick-soak method for the beans, which I believe gives the best consistency to the final product. I hope you enjoy as much as we do, I converted myself to a Navy Bean Soup Eater!
Provided by CHRISSYG
Categories Beans
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, cover beans in about two inches of cold water. Bring to a rapid boil, and immediately turn off and take off the heat. Allow to soak for one hour.
- While this is soaking, in another pot cover the pork neckbones with just enough water to cover (about 6 cups +/-) bring to a boil and simmer for the hour that the beans are soaking.
- Drain beans, rinse and reserve. In the large pot, render fat from bacon and cook till well browned and crispy. Drain off all but about 1T of the bacon fat. Reserve crumbled bacon.
- Add the onion, celery, carrot and bay leaf. Sautee until soft. Add beans and the broth from the neckbones. If needed, add more water, to cover beans (do not add salt at this time).
- Pull any meat from the bones and add to the pot. Simmer beans and neck meat in broth about 40-45 minutes until beans are almost at desired tenderness. Add bacon, stir and check seasoning. This is the time you would add the salt and pepper to taste.
- If you like a creamy consistency, you can pulse half or more of the mixture in the food processor, or use a submersion blender. Remove bayleaf before serving.
NECK BONES AND LIMA BEANS
Meaty neck bones and fresh dry beans are best for this one. If done correctly meat should fall off the bones. Great over rice.
Provided by CRB
Categories Meat and Poultry Recipes Pork
Time 2h
Yield 10
Number Of Ingredients 13
Steps:
- Combine the garlic powder, onion powder, cayenne pepper, sage, nutmeg, seasoned salt, salt, and pepper in a small bowl. Rub 3/4 of this mixture into the pork neck bones; set the neck bones and remaining seasoning aside.
- Heat the olive oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the neck bones; reduce heat to low, and cover. Cook, stirring occasionally, for 1 hour, adding water as needed to keep the meat and vegetables from scorching.
- Meanwhile, place the lima beans into a large pot and pour in 8 cups of water; bring to a boil over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour.
- After the beans have stood for 1 hour, drain and rinse. Return the beans to the pot, and pour in 2 cups of water. Bring to a boil over high heat, then stir in the pork and vegetables, and the remaining spice mixture. Reduce heat, cover, and simmer until the lima beans are tender, and the pork is falling off the bones, about 30 minutes.
Nutrition Facts : Calories 500.4 calories, Carbohydrate 34 g, Cholesterol 110.4 mg, Fat 18 g, Fiber 9.7 g, Protein 49.4 g, SaturatedFat 5.3 g, Sodium 1017.4 mg, Sugar 6.3 g
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