Adi's Bean Soup

Ingredients: 1 lb smoked pork neck bone 8 small baby carrots sliced 1 medium finely chopped red onion 4 large finely chopped garlic cloves 1 large bay leaf 2 15-oz beef stock or water 2 Tbs butter 1 ¼ cup half and half or milk 1 tsp mild or hot Hungarian paprika 3 Tbs flour 1 Tbs fresh parsley, chopped 1 medium parsnip, finely chopped 1 15-oz can of peas 1 15-oz can of kidney beans 1 15-oz can of navy beans 1 4 ounces real bacon bits salt to taste

Preparation 1 Place neck bones in a medium saucepan and cover and boil for 40 minutes. 2 Remove bones from the pan cool slightly. 3 Remove meat from bones discard fat, skin, bones, and chop up the meat. 4 Add the meat, beans, pepper, paprika, bacon beets, carrot, onion, peas, garlic, bay leaf, parsley, and the parsnip in to the some saucepan. 5 Add water or beef stock to cover 2 inches above the beans. 6 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. 7 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) 8 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. 9 Add salt to taste. 10 Serve with fresh bread Degree of Difficulty 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 Servings: 6 Yield: 6 Amount Per Serving Serving Calories 2710.98 Calories From Fat (24%) 657.15 % Daily Value Total Fat 74.71g 115% Saturated Fat 31.46g 157% Cholesterol 178.82mg 60% Sodium 4384.28mg 183% Potassium 6353.54mg 182% Total Carbohydrates 390.12g 130% Fiber 108.92g 436% Sugar 61.76g Protein 134.77g 270%