Real Recipes From Real Home Cooks ®

flame's four bean neck bone soup

(1 rating)
Recipe by
michelle 'FLAME' kelley
baltic, CT

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.

(1 rating)
yield serving(s)
prep time 1 Hr
cook time 1 Hr 30 Min
method Stove Top

Ingredients For flame's four bean neck bone soup

  • 1 can
    16 oz of each of the following beans, pinto,light red kidney,black eye peas
  • 2 can
    16 oz of great northern
  • 1 can
    diced tomato and chilli
  • 1 can
    small can of tomato sauce
  • 1 can
    tomato paste, italian
  • 1 can
    16 oz dice tomatoes no salt added
  • 6-8 sm
    white potato chopped into thick chunks
  • 1 lg
    white onion diced
  • 1 md
    green pepper diced
  • 4-5 lb
    pork neck bones seasoned boiled and pulled apart
  • 4 c
  • 1/2 c
    chopped spinich
  • 1/2 tsp
    of each of the following spices. minced garlic and onion, onion powder,garlic powder,italian seasoning,black pepper, cumin,sea salt

How To Make flame's four bean neck bone soup

  • 1
    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.
  • 2
    got your neck bones all cooked? now in the stock you just created stir in your tomato paste and this on medium heat, stir well. now open and drain your beans and add those.
  • 3
    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.
  • 4
    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)