Preparation
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1
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Place neck bones in a medium
saucepan and cover
and boil for 40
minutes.
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2
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Remove bones from the pan cool
slightly.
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3
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Remove meat from bones discard
fat, skin, bones,
and chop up the
meat.
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4
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Add the meat, beans, pepper,
paprika, bacon
beets, carrot,
onion, peas, garlic,
bay leaf, parsley,
and the parsnip in
to the some
saucepan.
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5
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Add water or beef stock to cover 2
inches above the
beans.
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6
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Bring to a boil, reduce to a
simmer and cook,
partially covered,
until beans are
tender, 2 to 2 1/2
hours, stirring
occasionally and
adding additional
water or broth to
make sure beans are
covered.
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7
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In a small skillet, sauté 2
tablespoons chopped
red onion in butter
until they are
translucent. Add
paprika and the
flour, stirring and
cooking for 1
minute. (careful not
to burn the paprika)
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8
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Add to the soup, with a coder cup
of half and half or
milk, bring to a
boil and simmer 14
more minutes,
stirring frequently.
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9
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Add salt to taste.
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10
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Serve with fresh bread
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|
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Degree of Difficulty
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Degree of Difficulty:
Very Easy |
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 20 minutes Inactive Time: 2 hour and 45 minutes
Total Time: 3 hours
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Servings:
6
Yield: 6 |
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Amount Per Serving
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Serving
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Calories
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2710.98
|
Calories From Fat (24%)
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657.15
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% Daily Value
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Total Fat 74.71g
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115%
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Saturated Fat 31.46g
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157%
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Cholesterol 178.82mg
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60%
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Sodium 4384.28mg
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183%
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Potassium 6353.54mg
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182%
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Total Carbohydrates 390.12g
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130%
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Fiber 108.92g
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436%
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Sugar 61.76g
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Protein 134.77g
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270%
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