3 c. pinto or dried beans (about 1#) 10 c. water 4 pork smoked neck bones (about 1 1/2 c.) 5 tsp. chicken boullion powder 1/2 c. finely chopped raw carrots 1/2 c. finely chopped raw onions 1/2 c. finely chopped raw celery 1/2 c. finely chopped raw peeled potato 1 clove minced garlic 1/2 tsp. Italian seasoning blend 1/2 tsp. turmeric (optional) 2 tbsp. ketchup (optional)
Put neck bones in water in large pan, boil for 20 minutes. Add bouillon and seasonings, and add in chopped veggies as you get them done, skimming off any grey matter that rises to the top as you do this. Remove the neck bones and set them aside to cool. Add beans, bring to a boil again then reduce heat. When bones are cool enough to handle, remove meat, cut it into small pieces and add it back into the soup, add ketchup and stir~ then allow to simmer for a few hours, stirring regularly.