16 Bean and Kale Soup

Ingredients

• 1 (16 ounce) bag 16 bean soup mix

• 16 ounces smoked turkey, neck bones
• 2 bunches kale, cleaned of stems
• 2 slices of thick cut bacon
• 1 medium onion, chopped
• 3 garlic cloves, crushed whole
• 2 sprigs fresh oregano
• 1 tablespoon dried chipotle powder
• 1 tablespoon italian seasoning
• salt
• seasoning salt
• 2 tablespoons red pepper flakes (to taste)

Directions

1. 1

   In a large pot complete the quick soak process; bring 8 cups of water and the beans to a boil; boil 2 minutes; remove from heat and allow to stand for 1 hour.

2. 2

   Meanwhile, in another large pot bring 7 cups of water and the turkey neck bones to a boil. Boil 2 minutes and reduce to a simmer covered for an hour or until ready to use with the beans.

3. 3

   When quick soak is complete, drain beans into a colander.

4. 4

   Put the bean pan back on medium high heat and add the 2 strips of bacon.

5. 5

   Render the fat and remove the bacon from the pot (or if you wish, keep it in.).

6. 6

   Add the onions and garlic - cook until translucent.

7. 7

   Add the beans, turkey necks and the turkey water to the pot.

8. 8

   Add all spices except the red pepper flakes and bring the pot back to a simmer.

9. 9

   Add the Kale in batches until they are all in the pot.

10. 10

    Simmer for 1 1/2 - 2 hours.

11. 11

    In the last 10 minutes of the simmer, adjust the seasonings to taste and all the red pepper flakes.

12. 12

    When cooking is complete, take as much meat off of the neck bones as possible. Use a kitchen scissors to cut the neck bones into pieces. Your guests can either get countrified and suck on the neck bone pieces, or they can go citified and choose not to clean the bones.

13. 13

    Serve immediately.