Flames Four Bean Neck Bone Soup Recipes

Steps:

• Presoak beans according to which method you prefer on the package.
• Drain and rinse beans.
• Slice greens, celery, carrots and leeks. Chop the garlic.
• Place beans back into the pot with all remaining ingredients.
• Cook covered on medium heat until beans are soft, stirring occasionaly. 2 to 3 hour depending on beans used.

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.

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.