Ingredients:

2 racks ribs (over smoked)

2 cups sliced carrots

2 cups sliced celery

2 cups diced onions

1 package manischewitz four bean cello soup mix

1 package goya 16 bean soup mix, 16 oz.

2 teaspoons kosher salt

2 teaspoons peppercorns

8 cups water

Directions:

1. Over smoke ribs with too much hickory (6-14 hours). Freak out. Cool. Cube smoked rib meat.

2. Prep beans — boil 2 minutes in three cups of water, then let stand for 1 hour. Rinse.

3. Place Mirepoix (carrots, onions, & celery) in 8 cups of water. Bring to boil.

4. Blend in rib meat and bones in the pot, along with prepped beans.

5. Add seasonings, and simmer for 5 hours.

6. Remove ribs, shredding remaining meat, and place meat back in the soup. Discard bones.

7. Reduce soup to desired consistency, serve with favorite bread.

Bon Appetit!