Very flavorful, delicious white bean soup. You can omit the pork to make it vegetarian friendly!
- 2 pds white beans
- 4 pds pork chopped into 1 inch pieces
- 4 slices bacon
- 1 large onion (chopped)
- 1 bell pepper (chopped)
- 5 cloves garlic (minced)
- 2 carrots (chopped)
- 1 jalapeno (minced)
- 2 tbs ginger (minced)
- 2 tbs cumin
- 1 tbs onion and garlic powder
- 2 tbs Worcestershire sauce
- 5 Knorr chicken bouillon cubes
- 1 tbs salt
- 2 tsp pepper
- 1/2 tsp cayenne pepper
- 2 tsp dark chili powder
- Parmesan cheese for topping
Soak beans overnight or boil them for 5 minutes, remove from heat, cover and let sit for a couple of hours. Drain beans, remove any bad ones and set aside.
Brown bacon (I use a Dutch oven) then side aside on a paper towel to absorb grease.
Add pork and toss until slightly browned, then add vegetables and seasonings, (except for chicken bouillon) saute for 2 minutes.
Add beans and cover with 2 inches of water. Add chicken bouillon. Bring to a rolling boil. Then turn heat to low, cover and cook for 2 1/2 to 3 hours. Stirring gently occasionally.
If you would like to thicken your broth at the end, you can emulsify 1/3 of the beans and add then back to pot or mix TBS cornstarch with 1/4 cup cold water and add to pot 30 minutes before cooking time is complete.
I serve mine with rice, bacon bits topped with parmesan cheese and peperoncini pepper.
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