20-Bean Rib Soup

• 2 racks Ribs (over Smoked)
• 1 package (6 Oz. Size) Manischewitz Four Bean Cello Soup Mix
• 1 package (16 Oz. Size) Goya 16 Bean Soup Mix
• 2 cups Sliced Carrots
• 2 cups Diced Onions
• 2 cups Sliced Celery
• 8 cups Water, Plus 3 Cups For Prepping Beans
• 2 teaspoons Kosher Salt
• 2 teaspoons Pepercorns

1. Over-smoke ribs with too much hickory (6-14 hours). Freak out. Cool. Cube over-smoked rib meat.
2. Prep beans: boil 2 minutes in 3 cups of water, then let stand for 1 hour. Rinse.
3. Place mirepoix (carrots, onions, celery) in 8 cups of water. Bring to boil. Add rib meat and bones to the pot, along with prepped beans. Add seasonings and simmer for 5 hours.
4. Remove ribs, shredding remaining meat, and place meat back in the soup. Discard bones. Reduce soup to desired consistency.
5. Serve with favorite bread.

mix, mix, carrots, onions, celery, water, kosher salt, pepercorns

Taken from tastykitchen.com/recipes/soups/20-bean-rib-soup/ (may not work)