1 Package Smoked Pork Neck Bones (in meat section)
1 Teaspoon Oregano
1/2 Pound White onion, diced
1/4 Cup Flour * optional as thickening agent
2 Clove Garlic, minced
2 Tablespoon Basil
2 Quart Water
3 Can 8.5 oz cans of Black Beans (do not drain)
Dash Salt and pepper to taste

Hearty and lasting. This soup has a flavor you
won't forget and others won't be able to replicate
unless you tell them. Using traditional cooking
techniques, this from scratch recipe is easier to
prepare than you would think. Takes a few hours,
but 90% of that time will be cooking, not
preperation.

Boil pork bones in 2 quarts of water with lid on
for at least 3 hours. Monitor it so it does not
boil away. You may boil more than 3 hours but
you'll need to replenish water occasionally.

Remove the bones and discard. You now have
created your pork stock that is fortified with
calcuim, protien, and complex fatty acids, plus
the flavor is phenominal.

Dice the onion and mince the garlic, add basil
and boil for another 15 minutes.

Dump in beans and bring to boil. (you may need to
add more water but not more than 2 bean cans
full.

Once soup boils, turn heat down to simmer and mix
a bit of cold water with the 1/4 cup of flour and
pour into soup.

In about 1/2 hour your soup will be ready to eat,
but if you let it set overnight, it will be
perfect. The longer you simmer soup, the more
the flavors will mix, and the softer your
ingedients
become.