15 bean soup
This 15 bean soup combines mixed beans, ham, smoked pork neck, and collard greens. Slow cooking brings the ingredients together into a filling, savory soup.
Ingredients
Equipment
Method
- Sort and rinse the bean mix and follow package soaking instructions. If it contains dried kidney beans, soak, drain, and boil them in fresh water for 30 minutes before putting them in a slow cooker.
- Add the prepared beans, butter, garlic, onion, ham, and smoked pork neck to the slow cooker. Cover with the chicken stock and add seasoning to taste.
- Cook on high for about five hours, until the beans are tender. Add the washed, cut collard greens and continue cooking for about one hour.
- Lift out the pork neck, carefully remove the bones, and return the meat to the soup. Serve when the beans and greens are fully tender.
Video
Notes
Remove the pork neck bones carefully and return only the picked meat to the soup.
