15 Bean Soup with Ham and Collard Greens

Open the bag of 15 bean soup mix and remove the ham flavor seasoning packet, setting it aside for later.

Pour out about half the package of beans (10 oz) onto a clean surface. Sort through them to remove any rocks, dirt, or discolored beans.

Place the sorted beans in a large bowl and rinse with water. Repeat 3-4 times until the water runs clear, then drain.

Transfer the rinsed beans to a slow cooker.

Add the butter, minced garlic, and sliced onion to the slow cooker.

Add the cubed ham and the smoked pork neck bones.

Pour in enough chicken stock to cover all the ingredients.

Sprinkle in the reserved ham flavor seasoning packet and the optional Cajun seasoning.

Stir everything to combine, then cover the slow cooker and set it to cook on high.

Cook on high for 5 hours.

After 5 hours, add the chopped collard greens to the pot, stirring to submerge them in the liquid.

Cover the slow cooker again and continue to cook on high for an additional hour.

Once cooking is complete, carefully remove the pork neck bones from the slow cooker and place them on a cutting board to cool slightly.

Using a fork, separate the tender meat from the bones. Discard the bones.

Return the shredded pork meat to the slow cooker and stir it into the soup.

Allow the soup to cool for a few minutes; it will thicken as it cools.

To serve, ladle the soup into bowls. Top with a cornbread muffin and shredded cheddar cheese, if desired.