Three-Bean Soup/Stew with Pork

Posted byJoePosted inCooking, Homemade, Soup, urban simplicityTags:, , ,

I made this soup/stew yesterday to utilize some of the turkey stock that was left over from Thanksgiving. It’s a basic bean-and-pork soup or stew recipe, and I say soup or stew because it depends on how you like it. I made it thick (sort of condensed) so it would take up less room in the freezer, and when I ate some for dinner tonight I mixed it with cooked brown rice, making a sort of arroz con puerco...but to eat it as a soup simply add a bit more broth or water. The recipe below is based on white beans, but I used white, red, and garbanzo in this recipe. The below recipe also contains ham (which I actually prefer in this soup because of it s smoky flavor) but I used clay-pot roast pork simply because I had it on hand. Anyhow, this is easily multiplied to make a larger batch, it’s great for the colder weather, it is a meal in itself…and it makes the house smell god while it’s simmering.

White Bean Soup
Makes about 6 quarts
1 ½ pounds dried white beans
3 tablespoon olive oil
1 cup diced ham
1 red pepper diced
1 small onion, diced
2 ribs celery, diced
2 carrots, diced
2 cloves garlic, minced
1 teaspoon crushed hot pepper
1 teaspoon fennel seed
1 teaspoon rosemary
1 teaspoon kosher salt
½ teaspoon black pepper
4 tomatoes, diced
4 quarts chicken broth
Soak the beans in water overnight, orat least 1 hour. Heat the olive oil in a heavy pot and sauté theham, pepper, onion, celery, carrot, garlic, hot pepper, fennel, androsemary for about five minutes. Add the beans, salt, black pepper,tomatoes and broth. Bring the soup to a boil then lower it to asimmer. Cook the beans for about 90 minutes, or until the beans arevery tender. If too much liquid evaporates, add more stock or wateras needed.

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