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In a large stockpot over high heat, combine water and turkey necks and bring to a rolling boil. Turn the heat to a low boil, cover and cook for 2 hours.
After the 2 hours, add more water if needed just to cover the necks, then add onion, garlic and bouillon powder. Stir to combine and taste for seasoning. It should taste like an excellent, slightly salty broth.
Add potatoes and string beans. Re-cover and continue cooking at a low boil until the potatoes are quite tender and string beans soft, about 45 min. Add the pepper and stir to combine. Taste for seasoning and adjust if needed. Take off heat but leave covered.
Pull turkey necks from broth and set aside to cool. Pull meat from necks, discarding skin and bones, and add back to the broth.
Serve the string beans and potatoes in bowls along with some of the broth and the meat.