Crockpot 15 Bean Soup With Smoked Neck Bones
A hearty and flavorful bean soup made with smoked pork neck bones, perfect for a comforting meal.
soupcrockpotcomfort food
dairy-freepaleoegg-freenut-free
dinner
Prep
0
min
Cook
360
min
Serves
4
people
Level
beginner
📝 Ingredients
🥬Fresh Produce(6)
- 2 Ribs of Celery
- 4 Garlic Cloves minced
- 1/2 Green Bell Pepper
- 1/2 Red Bell Pepper
- 4 Cups of Water
- 1 Yellow Onion
🥩Meat & Seafood(3)
- 1 32oz Carton of Bone Chicken Broth
- 2 tsp Chicken Bouillon
- 1-2 lbs Smoked Pork Neck Bones (454-907 g)
🧂Spices & Seasonings(3)
- 3 tsp Black Pepper
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
📦Other(3)
- 3 Bay Leaves
- 3 Cups of Collard Greens
- 1 20oz Bag of Hurst's HamBeens 15 Bean Cajun Soup
Nutrition (per serving)
Calories
421
Protein
29g
Carbs
47g
Fat
14g
Fiber 16g·Sugar 4g·Sodium 1200mg
👨🍳 Instructions
- 1
Soak the beans overnight then sort through them.
- 2
Wash and cut your collard greens.
- 3
Add all the ingredients to your crockpot.
- 4
Cook on high for six hours.
- 5
Serve over rice and with cornbread if desired.
💡 Pro Tips
- ✓Discard the soaking liquid and rinse beans thoroughly after overnight soak, then add fresh water to the crockpot. The soaking liquid contains up to 40% of indigestible oligosaccharides that cause flatulence, and starting with fresh water allows better sodium absorption by the beans during the 6-hour cook.technique40% oligosaccharide reduction
- ✓Add collard greens during the final 45 minutes of cooking rather than at the start, as prolonged heat breaks down chlorophyll and converts it to pheophytin, turning greens from bright green to drab olive-brown.timing45 minutes final cook time
- ✓Reduce fresh garlic from 4 cloves to 1-2 cloves since the 2 tsp garlic powder already provides ~6-8 cloves' worth of garlic flavor, and raw garlic's sulfur compounds intensify during 6-hour slow cooking, risking an acrid, harsh finish.ingredient1-2 fresh cloves vs. 2 tsp powder (6-8 clove equivalent)
- ✓Set crockpot to high for only the first 2 hours to hydrate beans rapidly (optimal enzymatic activation at 165-180°F), then switch to low for the remaining 4 hours to prevent the outer beans from bursting while interiors remain firm.timing2 hours high, 4 hours low
- ✓Remove smoked neck bones 30 minutes before serving and shred any meat from the bones, discarding the bones and returning meat to the pot. This prevents splintering and allows the collagen-rich bone broth to fully emulsify into the soup's body without grit.technique30 minutes pre-service removal
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Prep
0
min
Cook
360
min
Serves
4
people
Level
beginner
Be the first to rate
Share this recipe
Crockpot 15 Bean Soup With Smoked Neck Bones
A hearty and flavorful bean soup made with smoked pork neck bones, perfect for a comforting meal.
soupcrockpotcomfort food
dairy-freepaleoegg-freenut-free
dinner
📝 Ingredients
🥬Fresh Produce(6)
- 2 Ribs of Celery
- 4 Garlic Cloves minced
- 1/2 Green Bell Pepper
- 1/2 Red Bell Pepper
- 4 Cups of Water
- 1 Yellow Onion
🥩Meat & Seafood(3)
- 1 32oz Carton of Bone Chicken Broth
- 2 tsp Chicken Bouillon
- 1-2 lbs Smoked Pork Neck Bones (454-907 g)
🧂Spices & Seasonings(3)
- 3 tsp Black Pepper
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
📦Other(3)
- 3 Bay Leaves
- 3 Cups of Collard Greens
- 1 20oz Bag of Hurst's HamBeens 15 Bean Cajun Soup
Nutrition (per serving)
Calories
421
Protein
29g
Carbs
47g
Fat
14g
Fiber 16g·Sugar 4g·Sodium 1200mg
👨🍳 Instructions
- 1
Soak the beans overnight then sort through them.
- 2
Wash and cut your collard greens.
- 3
Add all the ingredients to your crockpot.
- 4
Cook on high for six hours.
- 5
Serve over rice and with cornbread if desired.
💡 Pro Tips
- ✓Discard the soaking liquid and rinse beans thoroughly after overnight soak, then add fresh water to the crockpot. The soaking liquid contains up to 40% of indigestible oligosaccharides that cause flatulence, and starting with fresh water allows better sodium absorption by the beans during the 6-hour cook.technique40% oligosaccharide reduction
- ✓Add collard greens during the final 45 minutes of cooking rather than at the start, as prolonged heat breaks down chlorophyll and converts it to pheophytin, turning greens from bright green to drab olive-brown.timing45 minutes final cook time
- ✓Reduce fresh garlic from 4 cloves to 1-2 cloves since the 2 tsp garlic powder already provides ~6-8 cloves' worth of garlic flavor, and raw garlic's sulfur compounds intensify during 6-hour slow cooking, risking an acrid, harsh finish.ingredient1-2 fresh cloves vs. 2 tsp powder (6-8 clove equivalent)
- ✓Set crockpot to high for only the first 2 hours to hydrate beans rapidly (optimal enzymatic activation at 165-180°F), then switch to low for the remaining 4 hours to prevent the outer beans from bursting while interiors remain firm.timing2 hours high, 4 hours low
- ✓Remove smoked neck bones 30 minutes before serving and shred any meat from the bones, discarding the bones and returning meat to the pot. This prevents splintering and allows the collagen-rich bone broth to fully emulsify into the soup's body without grit.technique30 minutes pre-service removal