15 Bean Soup

Rinse the beans and put the beans, pork bones, garlic, onion, bell or green pepper if using, pepper, and water in a crockpot.

Cook on high until the beans are soft, about 4-5 hours. Add water as needed to keep everything covered.

Turn the heat on the crock pot to low. Add the seasoning packet.

Continue to cook, checking flavor periodically, for 1-2 hours. Now you can add salt if needed.

If you add too much water to the soup or just want it thicker, move some of your liquid to a pan on the stove and simmer it down. That way you keep the flavor, but your soup won't be too watery.

Optional: Add a splash of red wine or apple cider vinegar to brighten up the flavor.

Once ready, set the crock pot to warm and remove the bones. If there is any usable meat, you can add it back in.

Not long before serving, prepare the carrots and sausage. Heat up a small amount of oil, over medium low heat, in a pan and add the carrots. Add a small amount of water.

When the carrots are starting to get tender, turn up the heat to medium or medium high, add the sausage and cook until browned. Stir your carrots and sausage into the beans.

Serve with rice, cornbread, tortilla chips, or toasted corn tortillas.