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20-Bean Rib Soup
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Description
I over-smoked my ribs! They tasted like ham. What did I do? I made navy bean soup from lemons, er, over-smoked ribs!
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
Preparation
Over-smoke ribs with too much hickory (6–14 hours). Freak out. Cool. Cube over-smoked rib meat.
Prep beans: boil 2 minutes in 3 cups of water, then let stand for 1 hour. Rinse.
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.
Remove ribs, shredding remaining meat, and place meat back in the soup. Discard bones. Reduce soup to desired consistency.
Serve with favorite bread.
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