Bean Soup from @mitchypoo

1 lb. navy or white beans
2-3 lbs. of country style spare ribs
1 Tbsp. extra virgin olive oil
32 oz. chicken stock
12 whole peppercorns
1 bay leaf
1 medium onion, chopped
2-3 potatoes, cubed

Rinse beans and pick out stones or undesirable beans. Soak overnight in water. Beans do not have to be soaked overnight, it is OK to rinse and pick thru and use right away. If you do soak, discard soaking water.

Put beans in stock or soup pot and add chicken broth. Add onion, peppercorn and bay leaf.

In separate dutch oven or large pan, add olive oil and heat over medium high heat. Season spare ribs with salt and pepper and then brown on all sides.

Add spare ribs to soup pot and cover with enough water to cover 1-2 inches over beans and meat.

Bring to a simmer over high heat, covered and then turn down to low and simmer for 1.5 to 2 hours until beans are tender. Do not add salt to taste until now, after the beans are tender, or else the bean skins will be tough.

Peel and cube the potatoes and add, simmering for about 30 minutes or until potatoes are tender. Discard bay leaf.

Corn Chowder from @wilmadelgado

2 medium sized red potatoes, peeled and diced
3 cups water
3 bacon slices
1 cup minced onion
(14 3/4 ounce) cans cream style corn
2 cups milk
1 12 oz can of evaporated milk
1 cup chicken broth
1/2 tsp salt
1/4 tsp ground nutmeg.

Bring potato and 3 cups water to a boil in large dutch oven;reduce heat, and simmer 40 minutes. Set aside. Do not drain! Cook bacon in a skillet until crisp;reserving 2T drippings in skillet, and crumble bacon. Saute’ onion in drippings until tender.  Stir bacon, onion, corn, and next 5 ingredients into dutch oven.  Bring to a
boil over medium heat; reduce heat, and simmer, stirring often,

NOTE: I don’t go exactly by the recipe…I usually end up adding a LOT more potatoes and bacon….and will add a bag of frozen corn to this also…..sometimes some diced carrots too…just to add color. Caleb loves this stuff.