Pork & Bean Soup

2.5 cups navy bean or mixed bean
2 cups carrots
1 cup green bell pepper
1.5 cups celery
1.5 cups onion
2 lbs pork shank
1 tsp black pepper
1 tsp thyme
.5 red pepper flakes
8 cups chicken stock (2-900 ml boxes)
1 bunch of kale (spinach, collar greens or dandelions)
salt is not included and optional - to taste

you can use water just add 2 bullion cubes

I even multi task while making this soup - I washed up all the dishes and folded some laundry, lol)
Like all my soups, I let it sit overnight, it tastes much much better.

Comments welcome

remove ribs & stems from kale, rinse & chop
Low and slow in the best for this soup, allowing a few hours to mix properly. Any dry bean will work. Some beans may require soaking over night, read package.
Any combination of greens will work, if using spinach use 1 10 oz package.

In a separate pot, boil beans in 5 cups water for about 1 hour & drain
Use a 5 or 8 quart pot, Chop all carrot, celery & onion, add pork hocks cover with stock or water and simmer until meat is falling off the bone. (remove pork and chop off meat & remove fat & bones) add beans and meat back into pot, add spices. Add kale or greens the last 5 minutes, simmer and stir until limp.

Serving Size: 8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user BACKPROBLEM.