|
|
|
neck bones cooked
|
shred meat from bones
|
veggies
|
add pork & veggies to pot
|
ready to serve
|
It's a cold, rainy day and I was looking through the freezer to see what I had on hand to make for dinner. A big package of smoked pork neck bones fell out, so decided to use those up and make some soup. And, there's a package of frozen cut okra that I should use up too. I had half a package of dry navy beans in the pantry. ... perfect! ... then on to the vegetable bin in the refrigerator and found onion, carrots, celery and fresh parsley ~ plus some little red sweet mini peppers. So, it looks like a pretty hearty soup for dinner tonight!
SOUTHERN Smoked PORK, BEAN and VEGETABLE SOUP
about 1-2 lbs. smoked pork neck bones (or ham bones)
about 7-8 cups water, or more (depends how big the bones are or how many you have)
about 8 oz. (1/2 lb) dry beans (I used Northern) or lentils
1 bay leaf...........................................................................1 tsp. smoked paprika
Kosher salt, as needed (depends how salty your pork is)...........1 tsp. black pepper
1 TB fresh parsley, chopped................................................2 stalks celery, sliced diagonally
2 small-medium carrots, peeled & thinly sliced..................1 10 oz. pkg. frozen okra (do NOT thaw)
1-2 sweet mini colored peppers, seeded & sliced.................1/2 white or yellow onion, chopped
***
Put the neck bones into a Dutch oven with the dry beans and water to cover (I needed about 6-1/2 cups); bring to a boil, then lower to a high simmer for at least an hour (until the meat on the bones is fully cooked and falls off the bone ~ you may need to add another 1/2 to 1 cup of water while it's simmering) ~ if it goes for a couple of hours, that's fine too. (NOTE: I did NOT cover the pot while simmering the neck bones and beans.) When the meat is fully cooked, take the bones out and pull the meat off of the bones. Cut/shred the meat and put it back into the pot. If you need more water, add another cup or 2.
Add the celery, onions, and carrots. Turn the pot down to a low simmer and cover. Let it simmer for an hour or more (depends how much time you have ~ I have all day, so the longer the better), but at least as long so that the celery and carrots are soft. Then add the FROZEN okra (do NOT thaw it out ~ it won't get "slimy" if you add it to the soup when it's frozen) and the mini sweet peppers. Cover, raise to a little higher simmer for another half hour or so (or longer).
I like to serve with more chopped fresh parsley on top. Fresh biscuits or cornbread are perfect with this. Serves 3-4
SOUTHERN Smoked PORK, BEAN and VEGETABLE SOUP
about 1-2 lbs. smoked pork neck bones (or ham bones)
about 7-8 cups water, or more (depends how big the bones are or how many you have)
about 8 oz. (1/2 lb) dry beans (I used Northern) or lentils
1 bay leaf...........................................................................1 tsp. smoked paprika
Kosher salt, as needed (depends how salty your pork is)...........1 tsp. black pepper
1 TB fresh parsley, chopped................................................2 stalks celery, sliced diagonally
2 small-medium carrots, peeled & thinly sliced..................1 10 oz. pkg. frozen okra (do NOT thaw)
1-2 sweet mini colored peppers, seeded & sliced.................1/2 white or yellow onion, chopped
***
Put the neck bones into a Dutch oven with the dry beans and water to cover (I needed about 6-1/2 cups); bring to a boil, then lower to a high simmer for at least an hour (until the meat on the bones is fully cooked and falls off the bone ~ you may need to add another 1/2 to 1 cup of water while it's simmering) ~ if it goes for a couple of hours, that's fine too. (NOTE: I did NOT cover the pot while simmering the neck bones and beans.) When the meat is fully cooked, take the bones out and pull the meat off of the bones. Cut/shred the meat and put it back into the pot. If you need more water, add another cup or 2.
Add the celery, onions, and carrots. Turn the pot down to a low simmer and cover. Let it simmer for an hour or more (depends how much time you have ~ I have all day, so the longer the better), but at least as long so that the celery and carrots are soft. Then add the FROZEN okra (do NOT thaw it out ~ it won't get "slimy" if you add it to the soup when it's frozen) and the mini sweet peppers. Cover, raise to a little higher simmer for another half hour or so (or longer).
I like to serve with more chopped fresh parsley on top. Fresh biscuits or cornbread are perfect with this. Serves 3-4
RSS Feed
