20-Bean Rib Soup

Name: 20-Bean Rib Soup
Ingredients: 2 racks Ribs (over Smoked); 1 package (6 Oz. Size) Manischewitz Four Bean Cello Soup Mix; 1 package (16 Oz. Size) Goya 16 Bean Soup Mix; 2 cups Sliced Carrots; 2 cups Diced Onions; 2 cups Sliced Celery; 8 cups Water, Plus 3 Cups For Prepping Beans; 2 teaspoons Kosher Salt; 2 teaspoons Pepercorns

9 ingredients

5 steps

Ingredients

2 racks Ribs (over Smoked)
1 package (6 Oz. Size) Manischewitz Four Bean Cello Soup Mix
1 package (16 Oz. Size) Goya 16 Bean Soup Mix
2 cups Sliced Carrots
2 cups Diced Onions
2 cups Sliced Celery
8 cups Water, Plus 3 Cups For Prepping Beans
2 teaspoons Kosher Salt
2 teaspoons Pepercorns

Directions

1

Over-smoke ribs with too much hickory (6-14 hours). Freak out. Cool. Cube over-smoked rib meat.
2

Prep beans: boil 2 minutes in 3 cups of water, then let stand for 1 hour. Rinse.
3

Place mirepoix (carrots, onions, celery) in 8 cups of water. Bring to boil. Add rib meat and bones to the pot, along with prepped beans. Add seasonings and simmer for 5 hours.
4

Remove ribs, shredding remaining meat, and place meat back in the soup. Discard bones. Reduce soup to desired consistency.
5

Serve with favorite bread.