White bean soup

Very flavorful, delicious white bean soup. You can omit the pork to make it vegetarian friendly!


  1. 2 pds white beans
  2. 4 pds pork chopped into 1 inch pieces
  3. 4 slices bacon
  4. 1 large onion (chopped)
  5. 1 bell pepper (chopped)
  6. 5 cloves garlic (minced)
  7. 2 carrots (chopped)
  8. 1 jalapeno (minced)
  9. 2 tbs ginger (minced)
  10. 2 tbs cumin
  11. 1 tbs onion and garlic powder
  12. 2 tbs Worcestershire sauce
  13. 5 Knorr chicken bouillon cubes
  14. 1 tbs salt
  15. 2 tsp pepper
  16. 1/2 tsp cayenne pepper
  17. 2 tsp dark chili powder
  18. Parmesan cheese for topping


  1. 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.

  2. Brown bacon (I use a Dutch oven) then side aside on a paper towel to absorb grease.

  3. Add pork and toss until slightly browned, then add vegetables and seasonings, (except for chicken bouillon) saute for 2 minutes.

  4. 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.

  5. 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.

  6. I serve mine with rice, bacon bits topped with parmesan cheese and peperoncini pepper.

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