POOR MAN'S VEGETABLE NECKBONE SOUP | JUST A PINCH RECIPES
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 cover the meat, & it made a huge pot. Had lots of flavor, & was so very tasty. This is my spin on her recipe. Neckbones were on sale & were quite meaty, so I decided to make a soup like Mama's.On a cold Illinois winters day, it taste good is warm & comforting.
Provided by Rose Mary Mogan @cookinginillinois
Categories Other Soups
Prep Time 45 minutes
Cook Time 3 hours 20 minutes
Yield 10
Number Of Ingredients 19
Steps:
- 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.
- Chop veggies needed for the soup, carrots cut in half, chop green, red & white onions & celery.
- Peel wash & quarter potatoes
- Combine spices for seasoning meat, & generously season meat with spices. Will probably have some left over for another use.
- 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.
- Add Recipe starter & tomato juice. Continue to cook.
- 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.
- Serve with favorite Bread & butter if desired.
BLACK-EYED PEAS WITH PORK AND GREENS | ALLRECIPES
This recipe features black-eyed peas, and three kinds of pork. How can that not bring good fortune? This is my variation of Hoppin' John, which is black-eyed peas, rice, and pork stewed together, usually served with some kind of greens and cornbread.
Provided by Chef John
Categories Ham Recipes
Total Time 125 minutes
Prep Time 25 minutes
Cook Time 2 hours 0 minutes
Yield 8 servings
Number Of Ingredients 17
Steps:
- Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and set aside.
- Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.
- Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.
- Pour cold water and black-eyed peas into pork mixture; increase heat to high.
- Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. Bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes.
- Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.
- Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.
- Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.
Nutrition Facts : Calories 463 calories, CarbohydrateContent 45.5 g, CholesterolContent 65.1 mg, FatContent 15.4 g, FiberContent 8.6 g, ProteinContent 37.4 g, SaturatedFatContent 5.1 g, SodiumContent 1232.6 mg, SugarContent 5.8 g
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